Blue Potato And Duck Confit Hash Recipes

DUCK CONFIT POTATO HASH (GLUTEN-FREE)

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.

CONFIT OF DUCK WITH HERBED POTATO CAKES

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.

DUCK HASH ON TOASTED BAGUETTE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the baguette pieces on a baking sheet. Brush with olive oil and season with salt and pepper. Bake 8 to 10 minutes, until crisp and light golden brown. Set aside.
• Put the sweet potato in a medium saucepan with cold water to cover, salt the water generously, and bring to a boil. Reduce the heat and simmer until the potato is just fork tender, about 6 minutes; drain and cool. Peel the potato and dice it into 1/4-inch cubes.
• Heat a medium skillet over medium-low heat. Add the duck legs skin side down and cook until the fat has rendered and the duck is warm, about 10 to 12 minutes. Remove the duck to a plate. If the skillet seems dry, add a bit of olive oil. Add the smashed garlic cloves and rosemary and cook until fragrant, about 3 minutes. Discard the rosemary and garlic. Add the onion and cook until tender, about 4 minutes. Add the celery and red pepper and cook until tender, about 3 minutes. Season with the 1 1/2 teaspoons salt and some pepper. Add the minced garlic and cook about 2 minutes more.
• While the vegetables cook, remove the skin from the duck legs and discard. Shred the duck meat into long strips. Add the sweet potatoes, shredded duck and chicken broth to the skillet and warm over medium heat, adding more stock if mixture seems dry. Stir in the hoisin and hot sauce, and season, to taste. Remove from heat and stir in the chopped parsley and sherry vinegar. To serve, top each baguette slice with 1 heaping tablespoon of the duck hash.
• Copyright 2005 Television Food Network, G.P. All rights reserved

BLUE POTATO AND DUCK CONFIT HASH

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

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.

DUCK CONFIT WITH SAUTEED POTATOES

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

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.