Our region’s most important restaurant chefs cultivate relationships with local growers and express their creativity through daily special menus. Paul Andrews’s confit method leaves the duck meltingly tender and moist, while locally grown blue potatoes add a subtle, nutty flavor to the hash.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a stock pot over extremely low heat, cook the duck legs with the thyme and garlic in 3 cups of the olive oil, or enough to cover the duck legs, for 3 hours.
Step 2
Remove the duck legs from the pot and set aside to cool for 2 hours. Peel the skin off the duck legs and then pull the meat off the bone. Discard the bones and skin. The duck meat can be prepared up to 24 hours in advance and refrigerated until ready to use.
Step 3
To make the potato hash, heat a pan with the remaining 3 tablespoons olive oil on medium heat. Add the potatoes, shallots, and red peppers and sauté until cooked through, stirring occasionally with a wooden spoon, for about 20 minutes. Cook for an additional 5 minutes on low heat. Season to taste with salt and pepper.
