Best Duck Confit And Potato Hash Recipes

Blue Potato and Duck Confit Hash image

Yield serves 4

Number Of Ingredients 8

2 duck legs
2 sprigs thyme
2 cloves garlic, halved
3 cups plus 3 tablespoons olive oil
1 pound blue potatoes, unpeeled and cut in 1/4-inch dice
3 shallots, diced
1/2 cup diced sweet red peppers
Salt and freshly ground black pepper

Steps:

In a stock pot over extremely low heat, cook the duck legs with the thyme and garlic in 3 cups of the olive oil, or enough to cover the duck legs, for 3 hours.
Remove the duck legs from the pot and set aside to cool for 2 hours. Peel the skin off the duck legs and then pull the meat off the bone. Discard the bones and skin. The duck meat can be prepared up to 24 hours in advance and refrigerated until ready to use.
To make the potato hash, heat a pan with the remaining 3 tablespoons olive oil on medium heat. Add the potatoes, shallots, and red peppers and sauté until cooked through, stirring occasionally with a wooden spoon, for about 20 minutes. Cook for an additional 5 minutes on low heat. Season to taste with salt and pepper.

DUCK CONFIT AND POTATO HASH image

Number Of Ingredients 13

Salt
2 large thin-skinned, waxy potatoes, skin on
1 cup minced onion
Olive oil or duck fat for cooking, as needed
Shredded meat from 2 duck legs confit (see recipe)
½ cup heavy cream or chicken stock
2 tablespoons chopped fresh parsley leaves
1 tablespoon Worcestershire sauce, or to taste
2teaspoons confit spice, or to taste (see recipe)
½ teaspoon fresh black pepper, or to taste
Pinch of cayenne, or to taste.
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Steps:

1. Set a medium pot of water to boil, and salt it. Boil potatoes until firm yet tender, 30 to 40 minutes for large ones. Cool to room temperature, and mash coarsely. Meanwhile, sauté minced onion in 1 tablespoon or so oil, until softened and golden. Cool. 2. When potatoes and onions have cooled, combine them with the duck meat in a bowl; beat together with a spoon, adding cream or stock, parsley, Worcestershire, confit spice, pepper and cayenne. Heat a bit of oil in a skillet over medium heat, fry a spoonful of mixture to check seasoning and adjust as necessary. Form into patties with hands, and keep wrapped in plastic in refrigerator for up to a day until ready to proceed. 3. Heat 3 tablespoons oil in a nonstick skillet over medium heat, and when it shimmers add hash cakes. Cook 3 to 4 minutes on one side, until nicely browned; then flip carefully - you'll probably need a spatula and your fingers - and brown on the second side. Serve immediately, or keep warm in a low oven until ready to serve. Yield: 4 servings.