Duck Hash

Serving Size {16 Servings}


1 Maple Leaf Farms Whole Duck, roasted

2 oz Duck Fat

2 Cups Diced Spanish Onion, 1/4" pieces

1 Tbsp Minced Garlic

3 Lbs Yukon Gold Potatoes, diced in 1/4" pieces

1 Tbsp Herbs De Provence, premixed

1 Tsp Kosher Salt

1/4 Tsp White Pepper

1/2 Cup Heavy Cream

1 Tbsp Parsley, coarsely chopped


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1. Remove skin from roasted duck. Remove meat from bones and shred. Save bones to make stock for another use.

2. Heat duck fat in large saute pan. Add onion and garlic and cook until translucent over medium heat.

3. Add potatoes to onion and garlic; combine. Continue to cook stirring constantly. When potatoes are nearly cooked through, add shredded duck meat, Herbs de Provence, salt and pepper.

4. When potatoes are completely cooked, add heavy cream. Incorporate throughout mixture. Cook for five more minutes. Remove from heat.

5. Place in hotel pans. Can be reheated for service. Top with chopped parsley.

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