Chef Nader's duck confit hash - New York News

Chef Nader's duck confit hash

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(WJBK) -- Get this recipe courtesy of Chef Joe Nader from Levy Restaurants at Ford Field.

Tickets are now on sale for The Children's Center's 2014 AutoGlow presented by Ford Motor Company.  The fundraiser will be held Jan. 17, 2014, at Ford Field. Learn more at www.thechildrescenter.com.

Serves 4

Duck Confit:
1/2 duck
1 t. kosher salt
1 lemon, zested and thinly sliced
3 cloves garlic, crushed
1 T. whole allspice berries
1 T. juniper berries
2 sprigs fresh thyme
2 C. rendered duck fat

1. Season the duck with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.

2. Preheat the oven to 200 degrees F.

3. Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the duck in a single layer, preferably enameled cast iron or glass. Arrange the duck skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck until completely covered. If the duck is not covered, you can top it off with some olive oil. As the duck cooks, more fat will be rendered from the skin. Cover the dish with a lid.

4. Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Reserve any leftover duck fat for other uses.

Hash:
Pulled duck meat from 1/2 duck confit (shredded)
4 each yukon gold potatoes, medium dice (1"x1")
1 each medium red onion, medium dice (1"x1")
2 C. red, yellow, orange and green peppers, medium dice (1"x1")
3 cloves garlic, chopped
1 sprig fresh thyme, chopped
1 sprig rosemary, chopped
2 T. rendered duck fat
kosher salt and black pepper
1 each cast iron skillet

1. Pre heat oven to 350 degrees F.
2. pre heat cast iron skillet on stove
3. place duck fat in pan, once melted, add the potatoes, allow to brown for 5 min.
4. add the garlic, onion and peppers, allow to caramelize and add the herbs
5. add the shredded duck and pinch of salt and pepper
6. finish in the oven until the potatoes are "al dente" or firm to the bite, season to taste

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