Duck-And-Egg Hash

• 4 fresh duck legs
• 1 large onion, quartered
• 4 cloves garlic, peeled and smashed
• 3 spigs thyme, leaves only, chopped
• (or 1 tsp. dried thyme)
• Salt and ground white pepper to taste
• If using prepared confit duck legs, saute quarted onion & crushed galic in 1T olive oil med heat with thyme salt & pepper
• Hash
• 2 lb Idaho potatoes,peeled quartered
• 2 T olive oil
• 8 oz button mushrooms halved
• 4 oz sharp cheddar cheese, 1/4" dice
• 2 sprigs parsley, leaves only chopped
• 1/2 tsp cayenne papper
• 1 T butter
• 6 eggs
• S & P (white) to taste

1. Preheat over to 325. Large skillet over medium-high heat. Season the duck all sides w/salt&pepper. Sear skinside down turn and sear then remove from pan. Add onion,garlic,thyme stirring for 6 mins or until onions are soft golden brown..Return the legs to pan skin side up, add water to reach halfway up the legs. Cover the pan and braise for 1 1/2 to 2 hours turning halfway through...the meat should pull off the bones..discard liquid bones and skin..roughly chop meat and onion mix
2. Hash
3. Place potatoes in a med pot with a large pinch of salt & enough wate to cover them. Simmer until cooked 20 mins.Drain and refrigerate,covered until chilled, cut into 1/2'cubes
4. Preheat over to 350,heat oil in med skillet over high heat. Add mushrooms,sprinkle with S&P, saute until golden brown.
5. In large bowl combine mushrooms chopped duck,potatoes,cheese,parsley and cayenne. Season to taste.Melt butter in 10" iron skillet or 2 qt baking dish.Pack hash mixture into pan..press six holes into hash,1 in middle and five around the perimeter. Bake 25-30 mins golden brown & crusty..Crack the eggs into the holes sprinkle with S&P return to oven. Bake approx. 8 mins or until egg whites set...Serve immediately

onion, garlic, thyme, salt, if using, potatoes, olive oil, mushrooms halved, cheddar cheese, parsley, cayenne papper, t, eggs

Taken from www.epicurious.com/recipes/member/views/duck-and-egg-hash-50127763 (may not work)