Duck Confit Cakes with Poached Eggs Recipe

Name: Duck Confit Cakes with Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 to 1 cup olive oil for pan-frying; 2 large white potatoes, peeled and grated; Salt and pepper; 1 cup duck confit; 1/2 cup caramelized yellow onions; 4 large eggs; 1 tablespoon caviar; 3 fried spinach leaves; 1 tablespoon chopped chives; 1 tablespoon brunoise red peppers; 1 tablespoon brunosie yellow peppers

Servings: persons

1/2 to 1 cup olive oil for pan-frying
2 large white potatoes, peeled and grated
Salt and pepper
1 cup duck confit
1/2 cup caramelized yellow onions
4 large eggs
1 tablespoon caviar
3 fried spinach leaves
1 tablespoon chopped chives
1 tablespoon brunoise red peppers
1 tablespoon brunosie yellow peppers

1
Bring a small pot of salted water with a bit of vinegar up to a boil.
2
In a large saute pan, heat the olive oil.
3
Season the grated potatoes with salt and pepper.
4
Divide the potatoes in half.
5
With one half of the mixture, make four small mounds of grated potatoes.
6
Using your hand, gently press the potatoes down to 1-inch thick.
7
Lay 1/4 cup of the duck confit on top of each potato mound.
8
Spoon about 2 tablespoons of the onions on top of the confit.
9
Cover the top of the cake with the remaining potatoes.
10
Gently press the cakes down to secure the cakes.
11
Using a metal spatula gently place the cakes in the hot oil.
12
Fry the cakes for 2 to 3 minutes on each side or until golden brown.
13
Remove the cakes from the oil and drain on a paper-lined plate.
14
Season the cakes with salt and pepper.
15
Crack each egg into a small cup.
16
When the water is up to a boil.
17
Gently pour the egg into the water.
18
Cook the eggs for about 2 to 2 1/2 minutes.
19
Remove the eggs with a slotted spoon and drain on a paper-lined plate.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 to 1 cup olive oil for pan-frying, 2 large white potatoes, peeled and grated, Salt and pepper, 1 cup duck confit, and more.

Yes, Duck Confit Cakes with Poached Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Duck Confit Cakes with Poached Eggs

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