Duck Confit Potato Hash with Prosciutto, Scallion and Fried Egg

Instructions

The day before preparing, cure the duck legs. Sprinkle the course sea salt all over the duck (add a little bit more than you would if you were just seasoning because it will be rinsed later). Add the herbs and peppercorns over the duck. Weigh down the duck with a plate or sheet pan and refrigerate overnight. The next day thoroughly rinse and pat dry the cured duck.

In a smallish sauce pan add your rendered duck fat- do not salt! Cook at a low temperature for 3 hours or until duck meat pulls away from the bone. Remove duck and let drain on a clean towel. Strain the fat and reserve. When duck has cooled, pull meat from bone, being sure to remove smaller bones, skin and connective tissue. Don't worry about breaking up the meat, it will sauté better that way.

Blanch your potatoes in salted boiling water and drain thoroughly. Add some butter to a saute pan over medium-low heat. Add onions and saute until somewhat soft. Add some of the reserved duck fat, prosciutto, garlic and potatoes. Crank the heat. Tossing the saute constantly, add more fat as needed to prevent sticking (we're talking about a lot of fat). When the potatoes begin to brown, taste and adjust seasoning accordingly. When they are nicely browned add duck confit and scallion. Toss several times and kill heat. The hash can be kept warm in the oven until service.

Fry your eggs to your taste in some of the duck fat (I recommend over-easy, so the yolk runs over the hash mmmm....). Serve a fried egg over the hash.

Author's Comments

A delicious low-fat, low-cholesterol favorite! ;)

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