Smoked Duck Hash
This dish pairs beautifully with our Russian River Valley Pinot Noir. Cooked smoked duck breast is available in most places that sell charcuterie.
- 3 medium boiling potatoes such as Yukon Gold, peeled and cut into ½” dice
- 6 tbsp duck fat
- 10-12 fresh sage leaves
- 1 medium onion, peeled and cut into ½” dice
- 2 medium purple top turnips, peeled and cut into ½” dice
- 8 oz cooked smoked duck breast, cut into ½” dice
- Sea salt and freshly ground pepper
Cook potatoes in salted water until barely tender. Drain and spread out on a sheet pan to cool. Heat a 10” heavy gauge skillet over medium high heat. Add 2 tbsp duck fat. When fat is hot, add sage leaves. Cook 2 minutes then remove from pan with a slotted spoon and blot on paper towels.
Add onion to hot skillet and reduce heat to medium. Cook, stirring until onion is translucent and lightly caramelized. Remove from pan with a slotted spoon into a large mixing bowl and set aside.
Repeat process with turnips. Add cooked turnips to mixing bowl.
Return skillet to heat, increasing heat to medium high. Add 2 tbsp duck fat. When fat is hot, add potatoes in a single layer, taking care not to crowd pan. Cook in two batches, if necessary. Allow potatoes to get crispy and golden on one side before stirring to evenly brown all sides. Add potatoes to mixing bowl. Season to taste with salt and pepper.
Add remaining duck fat to skillet over medium low heat. Add vegetable mixture, pressing mixture into the bottom of the skillet. Cook about 10 minutes, checking to see if underside is brown and crispy. Using a spatula, flip mixture over to brown the other side, pressing mixture into the bottom of the skillet. Cook until the second side is brown and crispy. Fold in smoked duck breast and cook until duck is just warmed.
Serve over a bed of spicy salad greens (optional) and top with poached egg. Garnish with fried sage leaves.