Duck Confit Potato Hash Gluten Free Recipes

CONFIT POTATOES

Steps:

• Preheat the oven to 110°C/225°F/gas mark ½.
• Place all the ingredients in a large ovenproof saucepan.
• Cover the saucepan with a lid, transfer it to the oven and cook for 90 minutes.
• Turn the heat up to 210°C/400°F/gas mark 6 and cook for another 15 minutes.
• Drain the potatoes and serve as a side dish for a main meal.

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.

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 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.

CRUNCHY CONFIT ROAST POTATOES

Steps:

• On Christmas Eve, put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, reduce the heat to a simmer and cook for 2-3 mins until slightly tender. Drain and give them a good shake in the colander. Tip into a large roasting tin lined with baking parchment and leave, uncovered, in the fridge overnight.
• When your turkey crown goes in, put the duck fat in your largest roasting tin and heat in the oven. After 10 mins, transfer your cold potatoes to the hot duck fat - you should hear them sizzle as they hit the tin. Toss to coat in the fat and season well with flaky sea salt, then spread them in a single layer so they crisp up better. Roast for about 1 hr 30 mins, turning a few times, to evenly brown. Serve immediately.

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 CONFIT WITH POTATO LEEK RAGOUT

Steps:

• Wash sliced leeks and pat dry. Remove duck meat (with skin) from bones in large pieces, reserving meat and bones separately.
• Simmer prunes and Armagnac in a small saucepan until Armagnac is absorbed, about 3 minutes.
• Heat rendered duck fat in a 12-inch heavy skillet over medium heat until it shimmers, then cook mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer to a bowl.
• Heat oil in skillet over medium-high heat until it shimmers, then cook leeks with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring once or twice, until beginning to soften and brown on edges, about 6 minutes. Transfer to bowl with mushrooms.
• Bring wine, bay leaf, thyme, cloves, and zests to a boil in skillet, scraping up any brown bits. Add reserved bones, then broth and 1 cup water and simmer, covered, 15 minutes. Add potatoes, leeks, and mushrooms (with any juices) and simmer, covered, 10 minutes. Add prunes (with any juices), remaining cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until potatoes are tender and liquid is slightly thickened, about 5 minutes. (If liquid hasn't thickened, remove lid and boil.)
• Meanwhile, cook duck meat, skin side down, covered, in a large heavy nonstick skillet over medium-low heat until skin is well browned and crisp and meat is heated through, about 15 minutes.
• Discard bones and bay leaf from ragout, then season with salt and pepper and serve topped with duck confit.