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Duck Confit Hash
Duck Confit Hash

Before you jump to Duck Confit Hash recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

A lot of us believe that comfort foods are not good for us and that we must avoid them. Often, if the comfort food is candy or another junk food, this is true. Other times, however, comfort foods can be completely healthy and it’s good for you to eat them. There are a number of foods that, when you eat them, can better your mood. If you are feeling a little bit down and you’re in need of a happiness pick me up, try some of these.

If you would like to beat depression, try eating some cold water fish. Salmon, herring, tuna fish, mackerel, trout, etc, they’re all chock-full of omega-3s and DHA. DHA and omega-3s are two things that actually help the grey matter in your brain run a lot better. It’s true: eating a tuna fish sandwich can earnestly boost your mood.

So you see, you don’t need to eat all that junk food when you wish to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to duck confit hash recipe. You can have duck confit hash using 11 ingredients and 21 steps. Here is how you do it.

The ingredients needed to make Duck Confit Hash:
  1. Use 4 duck legs
  2. You need 2 purple turnips
  3. You need 1 parsnip
  4. Prepare 1 sweet potato
  5. Prepare 1-2 cups snap peas
  6. Use 6 eggs
  7. Take Pickled beets
  8. You need Baby arugula
  9. Use Olive oil
  10. Provide Sea salt
  11. Take Pepper
Steps to make Duck Confit Hash:
  1. Poke holes in duck fat using grill fork
  2. Salt and pepper both sides of the duck legs
  3. Place in bag and brine overnight (~8 hours)
  4. Preheat oven to 250°F
  5. Place duck legs fat side down in grey stock pot
  6. Pour a little bit of water in stock pot
  7. Cook covered for 2 hours
  8. Flip, cook covered for 2 hours
  9. Pull apart duck from bones and refrigerate of needed
  10. Save duck fat
  11. Peel and dice the turnips, parsnip, and sweet potato
  12. Toss altogether in bowl with olive oil and salt
  13. Preheat oven to 400°F
  14. Place veggies on pan
  15. Cook for 30 mins (~40 mins)
  16. Saute snap peas in cast iron skillet using duck fat
  17. Add all the duck
  18. Add root veggies once done being roasted
  19. Once warm, crack eggs in skillet
  20. Place in oven (400°F) for ~10 mins
  21. Garnish with beets and arugula

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