Duck Confit Hash

Duck Confit Hash

Source : Poke Holes In Duck Fat Using Grill Forksalt And Pepper Both Sides Of The Duck Legsplace In Bag And Brine Overnight 8 Hours Preheat Oven To 250fplace D...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : May 11, 2026

Step:

  1. Poke holes in duck fat using grill fork

  2. Salt and pepper both sides of the duck legs

  3. Place in bag and brine overnight (~8 hours)

  4. Preheat oven to 250F

  5. Place duck legs fat side down in grey stock pot

  6. Pour a little bit of water in stock pot

  7. Cook covered for 2 hours

  8. Flip, cook covered for 2 hours

  9. Pull apart duck from bones and refrigerate of needed

  10. Save duck fat

  11. Peel and dice the turnips, parsnip, and sweet potato

  12. Toss altogether in bowl with olive oil and salt

  13. Preheat oven to 400F

  14. Place veggies on pan

  15. Cook for 30 mins (~40 mins)

  16. Saute snap peas in cast iron skillet using duck fat

  17. Add all the duck

  18. Add root veggies once done being roasted

  19. Once warm, crack eggs in skillet

  20. Place in oven (400F) for ~10 mins

  21. Garnish with beets and arugula

Ingredients

  1. 4 duck legs
  2. 2 purple turnips
  3. 1 parsnip
  4. 1 sweet potato
  5. 1-2 cups snap peas
  6. 6 eggs
  7. Pickled beets
  8. Baby arugula
  9. Olive oil
  10. Sea salt
  11. Pepper

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