-
1
Preheat the oven to 350 degrees F.
-
2
Spread the baguette pieces on a baking sheet.
-
3
Brush with olive oil and season with salt and pepper.
-
4
Bake 8 to 10 minutes, until crisp and light golden brown.
-
5
Set aside.
-
6
Put the sweet potato in a medium saucepan with cold water to cover, salt the water generously, and bring to a boil.
-
7
Reduce the heat and simmer until the potato is just fork tender, about 6 minutes; drain and cool.
-
8
Peel the potato and dice it into 1/4-inch cubes.
-
9
Heat a medium skillet over medium-low heat.
-
10
Add the duck legs skin side down and cook until the fat has rendered and the duck is warm, about 10 to 12 minutes.
-
11
Remove the duck to a plate.
-
12
If the skillet seems dry, add a bit of olive oil.
-
13
Add the smashed garlic cloves and rosemary and cook until fragrant, about 3 minutes.
-
14
Discard the rosemary and garlic.
-
15
Add the onion and cook until tender, about 4 minutes.
-
16
Add the celery and red pepper and cook until tender, about 3 minutes.
-
17
Season with the 1 1/2 teaspoons salt and some pepper.
-
18
Add the minced garlic and cook about 2 minutes more.
-
19
While the vegetables cook, remove the skin from the duck legs and discard.
-
20
Shred the duck meat into long strips.
-
21
Add the sweet potatoes, shredded duck and chicken broth to the skillet and warm over medium heat, adding more stock if mixture seems dry.
-
22
Stir in the hoisin and hot sauce, and season, to taste.
-
23
Remove from heat and stir in the chopped parsley and sherry vinegar.
-
24
To serve, top each baguette slice with 1 heaping tablespoon of the duck hash.
