Duck Leg Confit Hash Recipe

Name: Duck Leg Confit Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) confit duck legs; 1 large onion, chopped (2 cups); 1/4 lb carrot, cut into 1/3-inch dice; 1/4 lb purple potatoes, peeled and cut into 1/3-inch dice; 1/8 lb parsnip, peeled and cut into 1/3 inch dice; 1/2 lb butternut squash, peeled and cut into 1/3 inch dice; 1 1/4 teaspoons salt; 3/4 teaspoon black pepper; 3/4 cup heavy cream; 1/4 cup tawny port; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

2 (6 ounce) confit duck legs
1 large onion, chopped (2 cups)
1/4 lb carrot, cut into 1/3-inch dice
1/4 lb purple potatoes, peeled and cut into 1/3-inch dice
1/8 lb parsnip, peeled and cut into 1/3 inch dice
1/2 lb butternut squash, peeled and cut into 1/3 inch dice
1 1/4 teaspoons salt
3/4 teaspoon black pepper
3/4 cup heavy cream
1/4 cup tawny port
1/4 cup chopped fresh flat-leaf parsley

1
Cook duck legs, skin sides down, in a 12-inch cast-iron or heavy nonstick skillet over moderate heat, turning over once, until skin is golden and some of fat is rendered, about 8 minutes total. Transfer duck to a cutting board, reserving fat in skillet. When duck legs are cool enough to handle, remove skin with any visible fat, then chop skin and fat into 1/2-inch pieces and return to skillet (reserve meat). Cook over moderate heat, stirring occasionally and pressing down on larger pieces, until fat is rendered and skin is deep golden and crisp all over, about 5 minutes. Remove skin with a slotted spoon and drain on paper towels.
2
Pour off all but 3 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add squash, carrots, parsnips and potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until vegetables are browned, 20 to 30 minutes.
3
Meanwhile, coarsely shred duck meat, discarding bones and any gristle.
4
Stir duck into vegetables along with cream, port, parsley, fried duck skin, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, and stir until combined. Reduce heat to moderately low, then smooth top of mixture and cook, undisturbed, until bottom of hash is golden when lifted with a spatula, 4 to 8 minutes.

610

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 2 (6 ounce) confit duck legs, 1 large onion, chopped (2 cups), 1/4 lb carrot, cut into 1/3-inch dice, 1/4 lb purple potatoes, peeled and cut into 1/3-inch dice, and more.

Yes, Duck Leg Confit Hash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Leg Confit Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions