Chef Big DElevate your morning with cold-smoked duck fat potatoes, succulent pulled duck confit, and perfectly poached eggs finished with a technical red wine reduction.
Cold-smoke the duck fat in a shallow dish for 20 minutes using cherry wood pellets to infuse a delicate berry-smoke profile.
Keep the fat away from any heat source to prevent melting during the smoke infusion.
Par-boil the diced potatoes in salted water until just tender, then drain and air-dry completely. Moisture is the enemy of a perfect crust.
Spread them on a baking sheet to ensure they dry evenly.
In a heavy copper pan, heat the smoked duck fat over medium-high heat. Add the potatoes and fry until they achieve an even, golden-brown glass-like exterior.
Don't crowd the pan or you'll steam the potatoes instead of frying them.
Add the shredded duck confit to the pan with the potatoes, tossing gently to crisp up the edges of the meat. Season with sea salt and cracked black pepper.
The duck is already cooked, so you're just looking for texture here.
While the hash crisps, reduce the red wine and thyme in a small saucier by half until it reaches a syrupy viscosity. Remove the thyme sprigs.
Poach the eggs in simmering water with a drop of vinegar until the whites are set but the yolks remain vibrant and liquid.
Use the freshest eggs possible for a tight, clean poach.
Plate the duck hash, nestle two poached eggs on top, and drizzle with the technical red wine reduction. Garnish with the pickled shallots.
The key to this dish is the temperature of the oil and the timing of the smoke. Cold-smoking the duck fat before frying the potatoes adds a layer of complexity that you just can't get from wood-firing alone. Ensure your poached eggs have a completely fluid yolk to create a natural sauce for the hash. Skip the ketchup; the acidity from the pickled shallots is all the balance you need.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.