Muscovy Duck Confit and Mixed Vegetable Hash

Ingredients

• 12 oz confit duck legs
• 1¼ lb diced root vegetables (carrots, purple potatoes, butternut squash, or parsnips)
• 2 C chopped onion
• 2-4 tbs duck fat
• Salt and black pepper, to taste
• ¼ C chopped fresh flat-leaf parsley
• ½ C heavy cream (Optional)
• ¼ C Tawny Port (Optional)

Directions

1. Shred the meat of 4 confit duck legs
2. Peel as necessary and cut the root vegetables into roughly equivalent sized cubes. Parboil for 3-5 minutes in salted water, remove with a slotted spoon and set aside
3. Heat duck fat or another fat in a large skillet and sauté the onion until golden, then add the parboiled vegetables and cook until browned and slightly tender.
4. Add the shredded duck cook, mix well, then let it sit undisturbed to develop a crust. Flip occasionally to crust both sides, and season with salt and pepper.
5. If you want a less crunchy, more moist final product, stir in the Tawny Port and heavy cream and tawny port and simmer until reduced by 50%. Otherwise, skip this step.
6. Garnish the hash with fresh parsley and serve topped with a fried egg and Aleppo pepper.

Chef's Notes

• Madeira, Marsala, or Sweet Vermouth will substitute for Tawny Port
• Cast iron or carbon steel will create a more crispy hash.
• Other root vegetables like mushrooms, fennel, or rutabaga can be added.
• This dish is great for breakfast, brunch, or a family dinner