Breakfast · French · 15 min
Crispy Duck Confit Hash with Fried Eggs and Avocado Crema
- Calories
- 1383
- Protein
- 46g
- Carbs
- 19g
- Fat
- 129g
Ingredients
- 200 g duck confit leg
- 1 cup broccoli
- 0.25 cup red onion
- 1 tbsp olive oil
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 2 each egg
- 1 tsp unsalted butter
- 85 g avocado
- 1 tbsp lime juice
- 2 tbsp fresh cilantro
- 1 pinch sea salt
- 1 pinch black pepper
Method
- 01Warm duck leg confit in a skillet skin-side down over low heat for 5 minutes until fat renders and skin turns crisp. Shred meat off bone into bite-sized pieces and set aside 1 tbsp rendered fat.
- 02Prepare avocado crema: mash avocado with lime juice, half of the garlic powder (1/4 tsp), half of the smoked paprika (1/4 tsp), 1 tbsp chopped cilantro, a pinch of salt, and pepper.
- 03Heat reserved duck fat (or olive oil) in skillet over medium-high heat. Add shredded duck meat, cooking for 5-7 minutes until crispy and deeply browned. Add broccoli florets and sliced red onion, sauteing 3-4 minutes until tender-crisp.
- 04Melt butter in a small skillet over medium heat. Crack eggs into pan and cook 3-4 minutes until egg whites are set (160°F / 71°C internal target) and yolks remain runny.
- 05Plate the crispy duck confit hash, top with fried eggs and avocado crema, and garnish with remaining chopped cilantro and flaky sea salt.
Cook it with the whole plan around it
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