Muscovy Duck Confit and Mixed Vegetable Hash

Ingredients

• 12 oz confit duck legs
• 1¼ lb diced root vegetables (carrots, purple potatoes, butternut squash, or parsnips)
• 2 C chopped onion
• 2-4 tbs duck fat
• Salt and black pepper, to taste
• ¼ C chopped fresh flat-leaf parsley
• ½ C heavy cream (Optional)
• ¼ C Tawny Port (Optional)

Directions

1. Prep Duck: Shred meat from four confit duck legs.
2. Prep Vegetables: Peel as needed and cut root vegetables into evenly sized cubes. Parboil in salted water 3-5 minutes; remove and set aside.
3. Cook Veggies: Heat duck fat (or other fat) in a large skillet. Sauté onion until golden, then add vegetables and cook until browned and just tender.
4. Add Duck: Stir in shredded duck, mix well, then let sit undisturbed to form a crust. Flip occasionally to brown both sides; season with salt and pepper.
5. Optional Finish: For a softer, richer hash, stir in tawny port and heavy cream and simmer until reduced by half. Otherwise, skip.
6. Serve: Garnish with parsley and serve topped with a fried egg and Aleppo pepper.

Chef's Notes

• Madeira, Marsala, or sweet vermouth can be used in place of tawny port.
• Cast iron or carbon steel will give you a crispier hash.
• Additional root vegetables like mushrooms, fennel, or rutabaga work well.
• This dish is versatile - great for breakfast, brunch, or a family dinner.