Duck Confit Hash

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 250F

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 400F

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 (400F) for ~10 mins

Garnish with beets and arugula