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1
The day before preparing, cure the duck legs.
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2
Sprinkle the course sea salt all over the duck (add a little bit more than you would if you were just seasoning because it will be rinsed later).
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3
Add the herbs and peppercorns over the duck.
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4
Weigh down the duck with a plate or sheet pan and refrigerate overnight.
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5
The next day thoroughly rinse and pat dry the cured duck.
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6
In a smallish sauce pan add your rendered duck fat- do not salt!
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7
Cook at a low temperature for 3 hours or until duck meat pulls away from the bone.
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8
Remove duck and let drain on a clean towel.
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9
Strain the fat and reserve.
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10
When duck has cooled, pull meat from bone, being sure to remove smaller bones, skin and connective tissue.
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11
Don't worry about breaking up the meat, it will saute better that way.
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12
Blanch your potatoes in salted boiling water and drain thoroughly.
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13
Add some butter to a saute pan over medium-low heat.
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14
Add onions and saute until somewhat soft.
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15
Add some of the reserved duck fat, prosciutto, garlic and potatoes.
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16
Crank the heat.
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17
Tossing the saute constantly, add more fat as needed to prevent sticking (we're talking about a lot of fat).
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18
When the potatoes begin to brown, taste and adjust seasoning accordingly.
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19
When they are nicely browned add duck confit and scallion.
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20
Toss several times and kill heat.
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21
The hash can be kept warm in the oven until service.
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22
Fry your eggs to your taste in some of the duck fat (I recommend over-easy, so the yolk runs over the hash mmmm....).
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23
Serve a fried egg over the hash.
