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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Duck Confit Cakes with Poached Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions