Ingredients
4 fresh duck legs
1 large onion, quartered
4 cloves garlic, peeled and smashed
3 spigs thyme, leaves only, chopped
(or 1 tsp. dried thyme)
Salt and ground white pepper to taste
If using prepared confit duck legs, saute quarted onion & crushed galic in 1T olive oil med heat with thyme salt & pepper
Hash
2 lb Idaho potatoes,peeled quartered
2 T olive oil
8 oz button mushrooms halved
4 oz sharp cheddar cheese, 1/4" dice
2 sprigs parsley, leaves only chopped
1/2 tsp cayenne papper
1 T butter
6 eggs
S & P (white) to taste
Preparation
Preheat over to 325. Large skillet over medium-high heat. Season the duck all sides w/salt&pepper. Sear skinside down turn and sear then remove from pan. Add onion,garlic,thyme stirring for 6 mins or until onions are soft golden brown..Return the legs to pan skin side up, add water to reach halfway up the legs. Cover the pan and braise for 1 1/2 to 2 hours turning halfway through…the meat should pull off the bones..discard liquid bones and skin..roughly chop meat and onion mix
Hash
Place potatoes in a med pot with a large pinch of salt & enough wate to cover them. Simmer until cooked 20 mins.Drain and refrigerate,covered until chilled, cut into 1/2’cubes Preheat over to 350,heat oil in med skillet over high heat. Add mushrooms,sprinkle with S&P, saute until golden brown. In large bowl combine mushrooms chopped duck,potatoes,cheese,parsley and cayenne. Season to taste.Melt butter in 10" iron skillet or 2 qt baking dish.Pack hash mixture into pan..press six holes into hash,1 in middle and five around the perimeter. Bake 25-30 mins golden brown & crusty..Crack the eggs into the holes sprinkle with S&P return to oven. Bake approx. 8 mins or until egg whites set…Serve immediately
