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Sample Dish| Duck Confit & Root Vegetable Hash

Our Executive Chef Rick Shell Incorporates Root Vegetables into Breakfast Dishes in a unique way

Duck Confit & Root Vegetable Hash

2

large sweet potatoes, medium dice

5

medium parsnips, medium dice

1

Rutabaga, medium dice

4

medium Local Maine potatoes, medium dice

3

 

1 LB

medium carrots (diced into 1/4- to 1/2-inch square pieces)

 

leaf spinach

¼ cup

canola oil

1 tablespoon

fresh thyme

¼ cup

Pure Maine maple syrup

1 teaspoon

Salt

½ teaspoon

black pepper (ground)

12 each

 

12 each

 

1 pint

 

1 lbs.

fried eggs (or poached)

 

fried sage leaves

 

hollandaise sauce

 

duck confit, pulled

 

 

  1. In a medium bowl place all diced vegetables in a season with salt, pepper, oil, thyme & ample syrup. Toss all well and place on a baking sheet. Roast at 350 degrees for about 15 minutes. Set aside to cool.
  2. Over medium high heat in a large cast iron skillet add in the diced vegetables and bring to heat adding a sear to eth vegetables.
  3. Prepare your hollandaise sauce and set aside on top of the stove off the heat to stay warm.
  4. While this is cooking either poach or fry your eggs and set aside in a warming drawer or in your oven on the keep warm setting.
  5. Check the seasoning on the hash, add in the duck confit and spinach and sauté for 5 minutes to warm.
  6. Assemble the hash by placing some hash on the bottom of a plate and place your eggs cooked to your licking on top. Dress with hollandaise sauce and top with the fried sage.
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