Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, duck confit hash. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Duck Confit Hash is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Duck Confit Hash is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook duck confit hash using 11 ingredients and 21 steps. Here is how you cook it.
The ingredients needed to make Duck Confit Hash:
- Get duck legs
- Prepare purple turnips
- Make ready parsnip
- Make ready sweet potato
- Make ready snap peas
- Get eggs
- Take Pickled beets
- Prepare Baby arugula
- Prepare Olive oil
- Get Sea salt
- Get Pepper
Steps to make Duck Confit Hash:
- Poke holes in duck fat using grill fork
- Salt and pepper both sides of the duck legs
- Place in bag and brine overnight (~8 hours)
- Preheat oven to 250°F
- Place duck legs fat side down in grey stock pot
- Pour a little bit of water in stock pot
- Cook covered for 2 hours
- Flip, cook covered for 2 hours
- Pull apart duck from bones and refrigerate of needed
- Save duck fat
- Peel and dice the turnips, parsnip, and sweet potato
- Toss altogether in bowl with olive oil and salt
- Preheat oven to 400°F
- Place veggies on pan
- Cook for 30 mins (~40 mins)
- Saute snap peas in cast iron skillet using duck fat
- Add all the duck
- Add root veggies once done being roasted
- Once warm, crack eggs in skillet
- Place in oven (400°F) for ~10 mins
- Garnish with beets and arugula
So that’s going to wrap it up with this special food duck confit hash recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
