Duck Confit And Potato Hash Recipes

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DUCK CONFIT POTATO HASH (GLUTEN-FREE)



Duck Confit Potato Hash (Gluten-Free) image

This Duck Confit Potato Hash is the most luscious, decadent way to start your day! You will love these potatoes cooked in #DuckFat studded with duck confit. The perfect indulgence when you have weekend guests.

Provided by Jane Bonacci The Heritage Cook

Categories     Breakfast / Brunch

Time 55m

Number Of Ingredients 10

2 plum tomatoes, trimmed and sliced about 1/4-inch thick or 2 poached eggs, optional
Chopped green onions, chives, or parsley to garnish
Hot sauce, optional
4 medium Yukon gold potatoes (or peeled Russet potatoes), cut into 1/2-inch dice
1 confit duck leg
1/2 cup finely chopped onion
1 large carrot, trimmed and cut into 1/2-inch cubes
2 tsp fresh thyme leaves or 1 tsp dried thyme
1/2 tsp Kosher or fine sea salt
1/4 tsp freshly ground black pepper

Steps:

  • Partially Cook the Potatoes: Place the potatoes in a small saucepan and cover with water. Over medium high heat, bring just to a boil. Reduce the heat to a simmer and cook for 3 to 5 minutes, until almost done (potatoes should still be slightly firm in the center when you insert a fork or tip of a sharp knife). Drain the potatoes thoroughly and pat dry with paper towels. Set aside to cool.
  • Prepare the Duck: In a large heavy non-stick skillet, place the duck skin-side down. If there is any extra fat in the packaging, add that to the pan too. Cook over moderate heat, turning occasionally, until the skin is golden brown and the fat has been rendered, about 5 to 8 minutes total. Using tongs, transfer the duck to a cutting board.
  • Cook the Potatoes and Vegetables: Pour off all but 2 tablespoons drippings from the skillet (save that delicious fat!), then add the onions and carrots to the pan and cook over medium heat, stirring occasionally, until softened, about 15 minutes. Add the potatoes, thyme, and salt and pepper to taste. Toss to coat with the fat and cook, flipping portions of the hash occasionally with a spatula to lightly brown all the potatoes.
  • Meanwhile, remove the skin and any remaining fat from the duck leg, take the meat off the bones and coarsely chop it. Add the duck to the pan. Stir until everything is well combined. Reduce the heat to medium-low, spread the potato mixture into a single layer, pressing down lightly, and cook undisturbed until the bottom of the hash is golden brown, about 8 minutes. Taste and adjust seasonings.
  • Divide the hash between two plates and top each with some of the roasted tomatoes or a poached egg. Sprinkle with green onions or chives. Serve immediately. Offer hot sauce for those who prefer spicier foods.

Nutrition Facts : Calories 685 calories, Carbohydrate 87 grams carbohydrates, Cholesterol 252 milligrams cholesterol, Fat 26 grams fat, Fiber 11 grams fiber, Protein 29 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 3839 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

BLUE POTATO AND DUCK CONFIT HASH



Blue Potato and Duck Confit Hash image

Our region's most important restaurant chefs cultivate relationships with local growers and express their creativity through daily special menus. Paul Andrews's confit method leaves the duck meltingly tender and moist, while locally grown blue potatoes add a subtle, nutty flavor to the hash.

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 HASH



Duck Confit Hash image

Hash has never been so decadent. Pieces of duck confit, tender vegetables, and golden-brown potatoes meld with a lavish drizzle of heavy cream and Madeira to create a breakfast centerpiece.

Yield Makes 6 (main course) servings

Number Of Ingredients 9

3 (6-oz) confit duck legs
1 large onion, chopped (2 cups)
3/4 lb carrots (3 large) cut into 1/3-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (3 large), peeled and cut into 1/3-inch dice
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3/4 cup heavy cream
1/4 cup Madeira
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Cook duck legs, skin sides down, in a 12-inch cast-iron or heavy nonstick skillet over moderate heat, turning over once, until skin is golden and some of fat is rendered, about 8 minutes total. Transfer duck to a cutting board, reserving fat in skillet. When duck legs are cool enough to handle, remove skin with any visible fat, then chop skin and fat into 1/2-inch pieces and return to skillet (reserve meat). Cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and skin is deep golden and crisp all over, about 5 minutes. Remove skin with a slotted spoon and drain on paper towels.
  • Pour off all but 3 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add carrots, potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until vegetables are browned, 20 to 30 minutes.
  • Meanwhile, coarsely shred duck meat, discarding bones and any gristle.
  • Stir duck into vegetables along with cream, Madeira, parsley, fried duck skin, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, and stir until combined. Reduce heat to moderately low, then smooth top of mixture and cook, undisturbed, until bottom of hash is golden when lifted with a spatula, 4 to 8 minutes.

CONFIT OF DUCK WITH HERBED POTATO CAKES



Confit of duck with herbed potato cakes image

This step-by-step guide will have you making this bistro classic like the professionals in no time - the meltingly tender meat is well worth the effort

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 12

1 tsp black peppercorn , roughly crushed
3 bay leaves , crushed or torn
small bunch thyme , half shredded, half left as sprigs
3 garlic cloves , unpeeled, roughly chopped
50g flaky sea salt
4 duck legs
2 jars (about 700g) duck or goose fat
sunflower oil (if required)
dressed salad leaves, to serve
2 potatoes
small handful parsley
1 garlic clove , finely chopped

Steps:

  • Mix the peppercorns, bay, shredded thyme, garlic and salt, then scatter a third of the salt mix over the base of a ceramic dish. Add the duck legs, skin-side up, in a single layer, and scatter over the remaining salt mix (Step 1, above). Cover with cling film and chill for at least 24 hrs.
  • Heat oven to 140C/120C fan/gas 1. Brush off any undissolved salt mix from the duck (Step 2). Tip the duck or goose fat into a large ovenproof pan and melt completely over a low heat until clear and just starting to bubble. Turn off the heat and slip in the duck legs (Step 3) - they need to be completely submerged, so top up with oil if required.
  • Put in the oven and cook for 2 hrs or until a skewer inserted in the duck meat goes in really easily (Step 4). Leave the duck legs to cool in the fat. When cool enough to handle, lift them back into the cleaned dish they were salted in. Pour the fat back over the duck legs (Step 5), trying to avoid the duck juices at the bottom of the pan. Cover with cling film and chill for 12 hrs or up to 2 weeks.
  • Heat oven to 200C/180C fan/gas 6. To make the potato cakes, boil the potatoes whole until just tender. When cool enough to handle, peel and coarsely grate. Mix the potatoes with 1 tbsp of the duck fat, the parsley and garlic, then season. Divide the mix into 4 and flatten into patties.
  • Pull the duck legs out of the fat (Step 6) and place, skin-side up, in a shallow ovenproof dish. Roast for 20 mins or until crisp all over. While the duck is cooking, heat a bit more of the duck fat in a frying pan and cook the potato cakes for 5 mins on each side until golden. Sit the duck on top of the potato cakes and serve with a few salad leaves around the plate.

Nutrition Facts : Calories 698 calories, Fat 52 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.1 milligram of sodium

DUCK CONFIT WITH SAUTEED POTATOES



Duck Confit With Sauteed Potatoes image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds Long Island potatoes
2 preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe
8 tablespoons duck fat from the duck confit (see recipe)
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon finely minced garlic
1 tablespoon finely chopped parsley

Steps:

  • Peel the potatoes and drop them into cold water until ready to cook. Drain. Slice the potatoes as thinly as possible. There should be about seven cups. Rinse the slices in cold water and drain. Pat dry.
  • Brown the ducks as indicated in the recipe and set aside.
  • Heat the duck fat in a large, heavy skillet and add the potatoes. Sprinkle with salt and pepper. Cook over high heat, shaking the skillet and stirring gently at times to redistribute the slices so that they cook evenly, about 12 minutes. Sprinkle with garlic. Toss the potatoes in the skillet and sprinkle with parsley. Serve the potatoes with the duck pieces.

DUCK LEG CONFIT HASH



Duck Leg Confit Hash image

Make and share this Duck Leg Confit Hash recipe from Food.com.

Provided by jesssxm

Categories     Duck

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

2 (6 ounce) confit duck legs
1 large onion, chopped (2 cups)
1/4 lb carrot, cut into 1/3-inch dice
1/4 lb purple potatoes, peeled and cut into 1/3-inch dice
1/8 lb parsnip, peeled and cut into 1/3 inch dice
1/2 lb butternut squash, peeled and cut into 1/3 inch dice
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3/4 cup heavy cream
1/4 cup tawny port
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Cook duck legs, skin sides down, in a 12-inch cast-iron or heavy nonstick skillet over moderate heat, turning over once, until skin is golden and some of fat is rendered, about 8 minutes total. Transfer duck to a cutting board, reserving fat in skillet. When duck legs are cool enough to handle, remove skin with any visible fat, then chop skin and fat into 1/2-inch pieces and return to skillet (reserve meat). Cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and skin is deep golden and crisp all over, about 5 minutes. Remove skin with a slotted spoon and drain on paper towels.
  • Pour off all but 3 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add squash, carrots, parsnips and potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until vegetables are browned, 20 to 30 minutes.
  • Meanwhile, coarsely shred duck meat, discarding bones and any gristle.
  • Stir duck into vegetables along with cream, port, parsley, fried duck skin, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, and stir until combined. Reduce heat to moderately low, then smooth top of mixture and cook, undisturbed, until bottom of hash is golden when lifted with a spatula, 4 to 8 minutes.

Nutrition Facts : Calories 265.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61.1, Sodium 773.4, Carbohydrate 24.4, Fiber 4, Sugar 6.3, Protein 3

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