Duck Confit Hash and Eggs - Fox 28: South Bend, Elkhart IN News, Weather, Sports

16 oz of prepared duck confit

Half cup heavy cream

1 shallot minced

2 cloves garlic minced

1/4 cup of fresh parsley, finely chopped

2 cups of diced Yukon Gold Potatoes, peeled

2 oz rendered duck fat or butter

Splash Marsala

Eggs, for accompaniment

- In a large saute pan, heat the rendered duck fat until it begins to haze slightly

- Add shallot and garlic and cook for two minutes, careful not to burn the garlic

- Add Potatoes and cook for twenty minutes or until browned

- Add Marsala and cook until reduced by half

- Add heavy cream and duck confit, cook undisturbed for 8 minutes

- Toss in Parsley and serve with eggs, cooked any style