Duck Confit Hash with Eggs and Mushrooms Recipe

Recipe Category: Duck

Duck Confit Hash With Eggs And Mushrooms Recipe

Ingredients

Serves 6

  • 1/2 cup dried porcini mushrooms
  • 4 medium Russet potatoes, peeled and cut into 1/2-inch dice
  • 4 tbsps. unsalted butter
  • 1/2 cup sliced shiitakes (substitute seasonal wild mushrooms such as chanterelles if available)
  • 2 tsps. minced shallots
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 tbsp veal demi-glace (optional)
  • 1/2 cup heavy cream
  • 1/4 cup duck fat or extra-virgin olive oil
  • 1 cup shredded duck confit (meat from about 3 legs)
  • 1/4 chopped onion
  • 6 large eggs

Method

  1. In a small bowl, cover the dried mushrooms with warm water and soak for 15 minutes
  2. Remove the mushrooms from the liquid with a slotted spoon
  3. Drain the liquid through a fine sieve to remove any grit and reserve
  4. Squeeze any excess liquid out of the mushrooms and thinly slice them
  5. Place the potatoes into a medium skillet and add salted water just to cover
  6. Bring to a boil and cook for 4-5 minutes, until just tender but not falling apart
  7. Drain and set aside
  8. Melt 2 tbsps butter in a medium skillet over medium heat
  9. Add the shitake mushrooms and shallots
  10. Season with salt and pepper
  11. Saute until the mushrooms are softened, about 2-3 minutes
  12. Stir in the rehydrated mushrooms and cook for 1 minute
  13. Add the reserved liquid and cook until reduced in half, about 3-4 minutes longer
  14. Stir in the demi-glace if using
  15. Bring the mixture to a boil
  16. Reduce the heat and simmer for 5-6 minutes, until most of the liquid is evaporated
  17. Stir in the cream and simmer until thickened, about 3-4 minutes
  18. Heat the duck fat or olive oil in a large skillet over medium heat
  19. Add the potatoes and saute, stirring often for 4-5 minutes, until the potatoes are golden brown
  20. Stir in the duck confit and onion
  21. Saute until the onions are softened and duck is heated through, about 4-5 minutes
  22. Remove hash from the heat and keep warm
  23. Melt the remaining 2 tbsps butter in a large skillet over medium-high heat
  24. Crack the eggs into the skillet
  25. Add 2 tbsps water to the pan, place the lid on and lower the heat
  26. Cook for 2-3 minutes longer until yolks are set and the egg whites are opaque
  27. Remove the eggs from the heat
  28. Divide the duck hash into 6 portions
  29. Top each with an egg and spoon on the mushroom sauce to serve

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