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Active Time
1 3D4 hr
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Total Time
1 3D4 hr
Hash has never been so decadent. Pieces of duck confit, tender vegetables, and golden-brown potatoes meld with a lavish drizzle of heavy cream and Madeira to create a breakfast centerpiece.
Ingredients
Makes 6 (main course) servings
Step 1
Cook duck legs, skin sides down, in a 12-inch cast-iron or heavy nonstick skillet over moderate heat, turning over once, until skin is golden and some of fat is rendered, about 8 minutes total. Transfer duck to a cutting board, reserving fat in skillet. When duck legs are cool enough to handle, remove skin with any visible fat, then chop skin and fat into 1/2-inch pieces and return to skillet (reserve meat). Cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and skin is deep golden and crisp all over, about 5 minutes. Remove skin with a slotted spoon and drain on paper towels.
Step 2
Pour off all but 3 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add carrots, potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until vegetables are browned, 20 to 30 minutes.
Step 3
Meanwhile, coarsely shred duck meat, discarding bones and any gristle.
Step 4
Stir duck into vegetables along with cream, Madeira, parsley, fried duck skin, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, and stir until combined. Reduce heat to moderately low, then smooth top of mixture and cook, undisturbed, until bottom of hash is golden when lifted with a spatula, 4 to 8 minutes.
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Reviews (9)
Back to TopI keep making this because I keep getting rave reviews. I serve as a dinner entree. Scrummy as Mary Berry would say.
allisonpharis
Sebastopol
12/20/2020
Turned out fantastic! Had to substitute coconut milk for cream and Marsala for Madeira, but it still turned out great. Awesome decadent breakfast... rich and filling.
twobrightsuns
Toronto, ON
1/21/2018
Very good. I made it a few times - last time I dropped the cream/madeira and I prefer it that way - otherwise it's a bit too heavy/cloying. Hash can be made in advance and heated together with duck before serving.
ovan4
Boston, MA
5/11/2015
coachdave, I assume that is a typo. As far as shredding the duck, you do not use 'raw' duck in this recipe. You use duck confit.
nanhenson
3/26/2013
What does 1 3D4 hr mean? Tried it and just OK. Second Gourmet duck recipe that wasn't worth the effort. How can you possibly cook duck sufficiently for shredding after 8 minutes in a pan at moderate heat? And the rest, while still tasty, just doesn't make for memorable cuisine.
CoachDave
3/16/2013
I'm not sure who can eat this for breakfast but I actually served it as a main dinner course. It was absolutely stunning and just as good the next day. The prep takes a long time and you have to be very careful shredding the duck since you are using the full leg and not jut the drumstick, A real winning dish
radariii
London, UK
9/6/2008
This was really a wondeful dish, i topped the hash with some lightly dressed baby argula and two poached eggs per person.
jrcw75th
Cleveland
9/2/2007
Loved this-- used slightly less cream (too much of a good thing, I think) and this was amazing!
Imabeliever
Arlington MA
3/31/2007
I followed this recipe exactly, with the exception of salting and peppering to my taste and just didn't think it was that great. It was too fatty for me, and I didn't feel that it was that incredible. It definitely made a lot of food though. I cut the recipe by 1/3 to make it for two and found the portions huge (and also wondered what type of a pan even exists to fit portions for 6 people!).The hash part itself (carrots, potatoes, onions) was nice in the duck fat with the skin, but I would reserve the meat for something where it can be appreciated on its own, or at least not so heavily obscured. I also may have a prejudice toward chesse with my hash--I've never had it without until now. Either way, it smelled great cooking, and turned out ok, but is not a keeper for me.
akalish
New York, NY
9/17/2006
