Blue Potato and Duck Confit Hash

Name: Blue Potato and Duck Confit Hash
Yield: serves 4
Ingredients: 2 duck legs; 2 sprigs thyme; 2 cloves garlic, halved; 3 cups plus 3 tablespoons olive oil; 1 pound blue potatoes, unpeeled and cut in 1/4-inch dice; 3 shallots, diced; 1/2 cup diced sweet red peppers; Salt and freshly ground black pepper

January 24, 2012

Our region’s most important restaurant chefs cultivate relationships with local growers and express their creativity through daily special menus. Paul Andrews’s confit method leaves the duck meltingly tender and moist, while locally grown blue potatoes add a subtle, nutty flavor to the hash.

Recipe notes

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