Monthly Archives: May 2017

Duck Confit Hash

Duck leg confit is one of my favorite French dishes. The duck is slightly salty, mildly gamey, and has a crispy skin. In France, you will find duck confit on the menu of most brasseries. It is often served with crispy potatoes fried in duck fat and with a side salad. The process to make duck confit is a long one, which includes salt curing in the refrigerator for a couple of days and the poaching in its own fat for several hours. The duck is then pan-fried until the skin is crispy.

I’ve made duck confit in the past, but now for convenience sake, I buy it from my local specialty or gourmet shop. For my duck confit hash recipe, buying pre-made duck confit works beautifully. The recipe is relatively easy, and perfect for a special occasion like Mother’s Day Brunch. This recipe makes 2 servings, but you can double the recipe if you need more. Just remember, one duck leg confit and 4 ounces of potato per person. Enjoy!

 

Duck Confit Hash

Serving Size: 2

8 ounces of Yukon gold potato, 1 medium

Duck fat* or olive oil

2 prepared duck leg confit, about 8 ounces with the bones*

2 cloves of garlic, minced

1 teaspoon of fresh time leaves, chopped

1/2 cup of reduced duck stock or veal stock**

Sea salt

Freshly grated black pepper

1 tablespoon of chopped Italian parsley (extra for garnish)

2 farm fresh eggs, poached soft

Cayenne for garnish, optional

 

1. Preheat oven to 425°.

2. Peel and cut the Yukon gold potatoes to 1 inch dice.

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3. Toss the potatoes with 1 tablespoon of melted duck fat or olive oil and sprinkle a little salt and freshly grated pepper. Transfer the potatoes to a sheet pan. Bake in the oven for about 20 minutes or until nice and crispy.

4. Meanwhile, hand shred the duck confit meat off the bone. You want the meat in bite-size pieces.

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5. Poach the 2 eggs at this time for about 2 minutes. Place the poached eggs on a paper towel until ready to use. Set aside.

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6. Heat a large sauté pan to medium-high. Add 1 tablespoon of duck fat or olive oil to pan. Add the garlic and sauté for 30 seconds.

7. Add the duck confit meat and the chopped thyme. Sauté until the duck gets slightly crispy, about 2 minutes.

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8. Add the roasted potatoes and sauté for 1 more minute. Add the salt and pepper to taste.

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9. Pour the reduced stock and cook until the sauce is slightly thickened.

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10. Divide the hash in to serving bowls and top with a poached egg. Sprinkle cayenne pepper and parsley. Serve immediately.

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*Duck fat and duck leg confit can be purchased at a gourmet food store like Bristol Farms or Dean & Deluca, or online on Amazon. You can also purchase the duck leg confit in duck fat and get both ingredients in one purchase.

**Duck stock or veal stock can be purchased at your local gourmet food store. Make sure you purchase the frozen version without any salt. You can also use chicken stock if you can’t find duck or veal stock. Place 1 cup of stock in a small sauce pan. Cook on high heat until the stock is reduced by 1/2.

Chewy Oatmeal Cookies

During most of my work conferences, the cookie tray rolls around mid-afternoon. Classic cookies like chocolate chip, peanut butter, chocolate, snickerdoodle, and oatmeal raisin are displayed. The chocolate chip cookies are the most popular and first to go, but that never bothered me because I seek out the oatmeal raisin cookies – my all-time favorite cookie. There many reasons I love this cookie: the wholesome texture, chewy raisins and the earthy flavor. Also, I feel better about eating them because of the whole grains and nuts. For me, the perfect oatmeal cookie is chewy on the inside and crispy on the outside, so that’s what I go for in my recipe. My cookie also has ingredients that add layers of textures: raisins, toasted walnuts, dark chocolate chunks and coconut flakes. As with all my cookie recipes, there is 1/3 less sugar than most traditional recipes, which makes me feel less guilty about eating them! Finally, for this recipe, I let the cookie dough refrigerate overnight. This helps soften the oats and meld all the flavors. Happy baking!

Chewy Oatmeal Cookies

Yield: about 32 cookies

2 cups of quick oats

1 3/4 cup of Sonora wheat flour or unbleached all-purpose flour

1 teaspoon of Kosher salt

1 teaspoon of baking soda

1 teaspoon of ground cinnamon

2 sticks (1 cup) of unsalted butter, cold and cut into 16 pieces

1 cup of dark brown sugar, packed

1/2 cup of granulated sugar

2 large eggs

2 teaspoons of vanilla extract

2/3 cup of toasted and chopped walnuts*

2/3 cup of raisins

1/2 cup of chopped dark chocolate (60% cacao)

1/2 cup of sweetened coconut flakes

1. In a large bowl add the oats, flour, salt, baking soda, and cinnamon. Whisk and set aside.

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2. In a stand mixer, add the butter and beat on medium speed for 1 minute.

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3. Add the brown and granulated sugars. Beat for 3 more minutes until light and fluffy. Scrap the sides of the bowl.

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4. Reduce the speed to low. Add the eggs, one at a time, scraping the sides of the bowl in between.

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5. Add the vanilla extract and beat just until incorporated. Stop the mixer.

6. To the flour and oat mixture, add the walnuts, raisins, dark chocolates and coconut flakes. Stir to combine.

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7. Turn the the mixer on low and slowly add the dry ingredients. Once all the ingredients have been incorporated, stop mixer.

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8. Transfer the cookie dough into an airtight container and place in the refrigerator overnight for up to 3 days.

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9. When ready to bake the cookies, preheat the oven to 350 and line two baking sheets with parchment paper. Remove the cookie dough out of the refrigerator.

10. Using a 2 tablespoon size scooper, portion out the cookies on the cookie sheets, two inches apart.

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11. Using the palm of your hand, press down each portion to flatten slightly.

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12. Bake in the oven for 10-12 minutes or until the sides are golden brown and top is no longer shiny.

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13. Cool the baked cookies on rack. Serve with cold milk or coffee.  Place any remaining cookies in a airtight container for up to 3 days.

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*For toasted walnuts, place the chopped walnuts on a baking sheet and bake them in the oven for 5-10 minutes at 350°. Cool completely before adding them into the recipe.