Crispy Duck Confit Hash with Fried Eggs and Avocado Crema

Prepare the duck confit: Gently warm the duck leg confit in a small pan over low heat, skin-side down, for about 5 minutes until the skin begins to crisp and fat renders. Remove the meat from the bone, shred it, and chop into bite-sized pieces. Discard excess fat, reserving about 1 tablespoon for cooking.

Make the avocado crema: In a small bowl, mash the avocado with the lime juice, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, a pinch of salt, and a pinch of pepper. Stir in 1 tbsp chopped cilantro. If too thick, add a tiny splash of water to reach a creamy, dollop-able consistency.

Crisp the duck and vegetables: Heat the reserved duck fat (or 1 tbsp olive oil if preferred) in a non-stick skillet over medium-high heat. Add the shredded duck meat and cook, stirring occasionally, until it's deeply browned and the edges are crispy, about 5-7 minutes. Add the small broccoli florets and sliced red onion to the skillet. Cook, stirring, for another 3-4 minutes until the broccoli is tender-crisp and the onion is softened.

Fry the eggs: While the hash cooks, melt the butter in a separate small non-stick skillet over medium heat. Crack the eggs into the pan. Cook until the whites are set and the yolks are still runny, about 3-4 minutes. Season with salt and pepper.

Assemble the dish: Divide the duck confit hash between two plates. Top each serving with a fried egg. Dollop a generous spoonful of the avocado crema over the egg or alongside the hash. Garnish with the remaining chopped cilantro and a sprinkle of flaky sea salt.