"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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Barry & me with Claudio DeLorenzi -- Caymans, 2015


This recipe for DUCK CONFIT HASH, by , is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 Tbsp vegetable oil
3 duck confit legs
4 cups Yukon Gold potatoes, peeled
2 cups onions, chopped
Kosher salt
Freshly ground black pepper
2 tsp fresh thyme, chopped
4 eggs
1/4 cup fresh parsley, chopped

Heat 1 Tbsp of oil in a nonstick skillet over medium heat. Place duck legs, skin side down, in skillet and cook for 5 minutes or until the skin is slightly crispy.
Turn over and cook the second side for 2 minutes or until warmed through.
Carefully drain all the duck fat from the skillet and into a bowl. Set aside and reserve.
Remove the skin from the duck and cook it in the skillet over low heat until the skin is crisp and any fat has melted. Crumble skin and reserve.

Strip duck meat from the bones and discard the bones. Tear meat into shreds or chop and reserve.

Dice potatoes into about a 1/2-inch dice. Place potatoes in cold, salted water and bring to a boil. Boil for about 3 minutes, then drain and return to the pot and dry off on the turned-off burner.

Heat 1/4 cup of reserved duck fat in a large nonstick skillet over medium-high heat. Add onions and sauté for 1 minute. Add potatoes and sauté until potatoes turn a golden colour, about 10 minutes. Season with salt and pepper and then add the thyme.
Add reserved duck meat and stir together to make sure it is incorporated.
Scrap into a bowl and mash lightly to combine. Wipe out the skillet and add 1 Tbsp of reserved duck fat (if none is left, use 1 Tbsp. of vegetable oil) over medium heat.
Add hash mixture and use a wooden spoon to compress into a round patty. Fry for 2 minutes, cover with a plate and carefully flip over onto a plate. Slide hash back into pan to fry the second side for 2 minutes or until browned.

Poach eggs.
Divide hash into 4 portions and top each portion with an egg and some crispy duck skin.
Sprinkle with parsley and serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:

I know...sounds really complicated. However, the only tricky part is "the flip" onto the plate to turn the whole hash over. You could divide the hash into 4 portions in the skillet and turn each one with a spatula in the pan.

If you've never tried duck confit, it is a real treat. It is duck legs that have been slowly cooked in duck fat for many hours until they silky and soft. They keep for a long time and this method was an old way of preserving meat for the winter. Duck confit legs are relatively easy to find; available in specialty shops (Vincenzo's or Pusiteri's) and some grocery stores.

This is a wonderful brunch dish and I have made it several times. I also served Dried-Cherry Scones with it because cherries and duck are a beautiful combination.

This recipe is originally from Food & Drink magazine, 2010


Above the surface, look calm and unruffled...
Below the surface, paddle like hell.




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