Blue Potato and Duck Confit Hash

1. 1

   In a stock pot over extremely low heat, cook the duck legs with the thyme and garlic in 3 cups of the olive oil, or enough to cover the duck legs, for 3 hours.

2. 2

   Remove the duck legs from the pot and set aside to cool for 2 hours.

3. 3

   Peel the skin off the duck legs and then pull the meat off the bone.

4. 4

   Discard the bones and skin.

5. 5

   The duck meat can be prepared up to 24 hours in advance and refrigerated until ready to use.

6. 6

   To make the potato hash, heat a pan with the remaining 3 tablespoons olive oil on medium heat.

7. 7

   Add the potatoes, shallots, and red peppers and saute until cooked through, stirring occasionally with a wooden spoon, for about 20 minutes.

8. 8

   Cook for an additional 5 minutes on low heat.

9. 9

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.