Blue Potato and Duck Confit Hash

• 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

1. In a stock pot over extremely low heat, cook the duck legs with the thyme and garlic in 3 cups of the olive oil, or enough to cover the duck legs, for 3 hours.
2. Remove the duck legs from the pot and set aside to cool for 2 hours.
3. Peel the skin off the duck legs and then pull the meat off the bone.
4. Discard the bones and skin.
5. The duck meat can be prepared up to 24 hours in advance and refrigerated until ready to use.
6. To make the potato hash, heat a pan with the remaining 3 tablespoons olive oil on medium heat.
7. Add the potatoes, shallots, and red peppers and saute until cooked through, stirring occasionally with a wooden spoon, for about 20 minutes.
8. Cook for an additional 5 minutes on low heat.
9. Season to taste with salt and pepper.

duck legs, thyme, garlic, olive oil, potatoes, shallots, sweet red peppers, salt

Taken from www.epicurious.com/recipes/food/views/blue-potato-and-duck-confit-hash-389017 (may not work)