This incredibly inventive duck hash is hearty and rich, and so unexpected! This recipe works for breakfast, lunch or dinner, and was specially created by our Estate Chef to pair beautifully with our Cabernet Sauvignon wines.
For Duck Hash
4 ea duck legs
2 qts chicken stock
2 sprigs rosemary
10 sprigs thyme
½ ea yellow onion, diced
2 ea carrots, chopped
2 stalks celery, chopped
4 ea yukon gold potato, medium size
2 ea poblano peppers
salt and pepper to taste
4 ea eggs
½ ea yellow onion, diced
1 tbsp thyme, chopped
3 tbsp parsley, chopped
3 ea egg yolks
3 tbsp white wine
¾ lb clarified butter/ghee, melted (available in most stores)
1 tsp Round Pond Rosemary Infused Olive Oil
1 tsp Round Pond Meyer Lemon Olive Oil
1 tbsp rosemary, finely chopped
1 tsp salt
For the Hash: Season the duck legs with salt and pepper, and sear in a hot sauté pan with oil until they are golden brown. Place the legs in a baking dish that is at least 4” deep. Then add the rosemary, thyme, onion, carrot, and celery on top. Bring the chicken stock to a boil and then pour over the duck legs, making sure that stock completely covers all the ingredients. Cover the pan with foil and place in a 300 degree oven for about 3 hours. When done, remove duck legs from pan and cool. Once cool, pull the meat off bones and set aside.
Cut the potatoes into desired shape and blanch them in boiling water until half cooked. Chill them in ice water and set aside. Toss poblano peppers in oil, salt and pepper, and roast in a 375 degree oven for about 25 minutes. Then place them in a bowl and cover with plastic wrap to steam and cool. Once cooled, peel off skin and remove seeds. Dice peppers and set aside.
Start making the hash by getting a sauté pan very hot and add a tablespoon of oil, and add the peppers, onions, and potatoes. After about 2 minutes of cooking, add the duck meat and chopped parsley & thyme. Season with salt and pepper and cook for about 3-4 minutes. Set aside and keep warm.
For the Hollandaise: Place the egg yolks and white wine in a stainless steel bowl and then place it over a pan with barely simmering water in it – creating a double boiler. Whisk the mixture continuously until it has thickened and doubled in volume. Then slowly add the clarified butter and rosemary oil while continuously whisking. Do not let the mixture get too hot of it will break and separate. Once all the butter is incorporated add the lemon juice, chopped rosemary, and salt.
Set a pot of water to boil and add a teaspoon of salt and a teaspoon of white vinegar. Drop 4 eggs into the seasoned water and poach to desired doneness.
To plate, put a pile of hash in a bowl, top with a poached egg and finish with a spoonful of rosemary hollandaise.