The Christmas before last (2013) I received a big can of duck leg confit with duck fat. It looks like this:
Actually it looked better than this but I forgot to take a picture when it was undisturbed. I disturbed it this past weekend by scooping out spoonfuls of the fat, frying potatoes, onions and vegetables in it then adding shards of the duck meat, in other words—I made a hash. A great idea from Stephanie Meyer, a local food writer, photographer and blogger.
This can of duck had been sitting on the bottom shelf in my pantry for a year. I was too intimidated to open it having never made anything with duck before and thinking it was a fancy food that I needed to do something complicated with. What exactly is duck leg confit? Duck legs cooked slowly in lots of duck fat until they are unbelievably tender and preserved (as long as they stay submerged in fat). Totally luxurious, delicious and perfect in this humble hash (haute hash)? There are a lot of recipes out there for duck fat potatoes and I can see why. Potatoes fried in duck fat develop a very brittle crust and great flavor. Makes for a special brunch dish that is just as good for dinner the next day.
4 tablespoons duck fat
5 Yukon gold potatoes
1 small onion, thinly sliced
3 garlic cloves, minced
2 small zucchini, sliced thinly
8 ounces white mushroom, quartered
1 cup duck confit, shredded
Few tablespoons fresh parsley, chopped
Put potatoes in a large pot and cover with water. Simmer until tender, about 15 minutes. Drain and dry. Chop into 1 1/2 " dice.
Heat 1 tablespoons duck fat in a large frying pan. Add onions, mushrooms, zucchini and a little salt and saute until softened adding garlic just for the last 30 seconds. Scrape into a bowl and set aside. Add remaining 3 tablespoons duck fat over medium heat. Add potatoes, sprinkle with salt and spread them evenly in one layer. Cook for about 8 minutes until golden on bottom then scrape up and flip with a metal spatula (unless you're using nonstick—then use plastic). You may need to add a little more fat. Cook another 7-8 minutes until the potatoes are brown and crusty, then add duck meat and toss around until it gets a little crispy. If you have lots of brown stuff stuck to the bottom of the pan, count yourself lucky. Scrape it up and toss it in with the potatoes. It's good!
Now, you can either incorporate the vegetables back in which tastes great but softens the potatoes or you can serves them side by side. Sprinkle with parsley and top with a sunnyside up egg, if you like