Duck Confit Sweet Potato Hash and a Day in New York City
2 duck confit legs (approximately 5 oz each)
3 cups diced sweet potato/yam (approximately 2 medium or 3 small)
2 cups diced red onion (approximately 1 medium onion)
1/4 cup finely chopped flat leaf parsley (plus more for garnish)
1–2 cloves garlic, minced (optional)
1 tablespoon lard, duck fat or other fat of choice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
aleppo pepper (optional)
2–4 eggs, poached, or sunny-side-up (optional)
Heat a pan on medium-high until hot. Add 1 tablespoon fat and place the two duck legs, skin side down, into the pan. Sear for about two minutes and turn the heat down slightly. Continue heating for about five more minutes to render some of the fat from the duck breasts and crisp the skin. Turn the duck legs over, cover and continue heating for another 5-7 minutes or until heated through.
Remove the heated duck breasts to a plate and cover with foil to keep warm.
Sauté the diced sweet potato, onions, garlic (optional), salt and pepper in the hot fat for about 15 minutes. Add 1/4 cup of the chopped parsley about halfway through. You may need to adjust the heat and/or cover the pan to ensure the vegetables cook but do not burn.
While the veggies are cooking you can strip the duck confit from the bones and slice it up.
Once the sweet potato hash is cooked, adjust the seasoning if needed, divide between 2-4 plates (depending on your appetite) and top with the duck confit.
Sprinkle with chopped parsley.
Top with some poached or sunny-side-up eggs and some aleppo pepper for a little kick and color.