The Corner Restaurant dishes up Duck Confit Hash

Looking to really impress your Valentine, why not cook them a duck? Mickey Priolo, Executive Chef at The Corner Restaurant demonstrates how to prepare Duck Confit Hash.

Duck Confit Hash
Duck Confit
2 Duck Legs
2 Tablespoons Kosher Salt
¼ Teaspoon Black Pepper
4 Sprigs of Fresh Thyme
2 Cups Bacon Fat
½ Cups Duck Fat
Cover legs with Salt, Pepper and Thyme. Cover and refrigerate for 24 hours.
Rinse Duck and place in baking dish. Cover with the Bacon Fat and Duck Fat (or Olive Oil). Wrap with Foil and cook at 325 for 2 hours or until the meat falls off the bone.
Fermented Pears
2 Pears
½ Cup Raisins
¼ Teaspoon Nutmeg
¼ Teaspoon Cinnamon
¼ Granulated Sugar
Dice pears and add all ingredients to a jar pack tight and fill with water until pears are covered. Put Cheese Cloth or Coffee filter over top of jar and tie it down with string or rubber band. Let sit for 2-4 days at room temperature until bubbly then Seal with lid and place in refrigerator.
Jalepeno-Mint Gremolata
1 Bunch Parsley
1 lb Mint leaves
3 Cloves garlic
1 Cup Ginger
3 Jalepenos (no seeds)
1 Lemon
Combine Parsley, Mint, Garlic, ginger and Jalepenos in food processer. Zest and juice lemon into herb mix.
Blood Orange-Honey
¼ Cup of Honey
¼ Cup Blood Orange Puree
Combine ingredients together with whisk.
Hash Potatoes
1 Potato Small Dice
½ Cup Olive Oil
Peel potato, small diced fry in oil until brown and crispy
Duck Confit Hash
While Frying Potatoes Sautee Duck Confit with Fermented Pears until caramelized, add gremolata and toss together. Place duck, pears and herbs over cooked potatoes, top with sunny side egg and Blood Orange-Honey drizzle.

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