DUCK CONFIT AND POTATO HASH

DUCK CONFIT AND POTATO HASH image

Number Of Ingredients 13

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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.