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receipt of Duck Confit Hash
- Prepare 4 of duck legs.
- then 2 of purple turnips.
- then 1 of parsnip.
- Prepare 1 of sweet potato.
- use 1-2 cups of snap peas.
- Prepare 6 of eggs.
- then of Pickled beets.
- use of Baby arugula.
- Prepare of Olive oil.
- You need of Sea salt.
- add of Pepper.
Duck Confit Hash technique
- Poke holes in duck fat using grill fork.
- Salt and pepper both sides of the duck legs.
- Place in bag and brine overnight (~8 hours).
- Preheat oven to 250°F.
- Place duck legs fat side down in grey stock pot.
- Pour a little bit of water in stock pot.
- Cook covered for 2 hours.
- Flip, cook covered for 2 hours.
- Pull apart duck from bones and refrigerate of needed.
- Save duck fat.
- Peel and dice the turnips, parsnip, and sweet potato.
- Toss altogether in bowl with olive oil and salt.
- Preheat oven to 400°F.
- Place veggies on pan.
- Cook for 30 mins (~40 mins).
- Saute snap peas in cast iron skillet using duck fat.
- Add all the duck.
- Add root veggies once done being roasted.
- Once warm, crack eggs in skillet.
- Place in oven (400°F) for ~10 mins.
- Garnish with beets and arugula.