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Mother's Day 2007


Chef Scott Youkilis of Maverick San Francisco, CA in StarChefs.com
Chef Scott Youkilis

Maverick
3316 17th Street,
San Francisco, 94101
(415) 863-3061

Duck Hash with Wine-Poached Eggs and Mushroom Sauce
Chef Scott Youkilis of Maverick – San Francisco, CA
Adapted by StarChefs.com
April 2007

Yield: 4 Servings

Tagine of Chicken with Green Olives and Preserved Meyer Lemon on StarChefs.comIngredients:

    Duck Confit:
  • ¼ granulated sugar
  • ¼ cup salt
  • 4 duck legs
  • 1 yellow onion
  • 4 bay leaves
  • 1 bunch thyme
  • 2 quarts canola oil

    Mushroom Sauce:
  • Oil
  • 1 pound crimini mushrooms
  • Salt
  • 1 yellow onion
  • 1 cup red wine
  • 1 quart water
  • 2 cups heavy cream
  • Salt and pepper

    Hash:
  • 1 pound oyster mushrooms, sliced
  • 1 Tablespoon butter
  • Salt and pepper
  • 1 cup canola oil
  • 3 Russet potatoes
  • 1 bunch scallions, chopped

    Poached Eggs:
  • 2 quarts water
  • ¼ cup red wine vinegar
  • 1 cup red wine
  • 8 eggs
  • To Assemble and Serve:
  • 4 cloves garlic
  • ¼ Italian parsley, chopped

Method:

For the Duck Confit:
Mix sugar and salt together. Season the duck legs heavily with the mixture and let stand overnight, uncovered, in refrigerator.

Preheat oven to 300°F. Peel and roughly julienne the onion and place in the bottom of a roasting pan along with bay leaves and thyme. Heat a large skillet over medium heat, place duck legs skin-side down in pan, and cook until golden brown. Place on top of the onion and cover with canola oil. Cover roasting pan with aluminum foil and place in oven. Duck should take about 3½ hours to cook (check at the 3 hour mark to get a better idea of how much longer it should cook). The meat should be soft and should pull away from the bone fairly easily. When finished, let duck cool and then pull the meat off the bone. Save the oil for the next batch of duck confit.

For the Mushroom Sauce:
Heat a saucepan until smoking. Drizzle several tablespoons of oil into the pan, add whole crimini mushrooms, and sauté until browned. Season with a pinch of salt. Julienne half a yellow onion and add to the pan when the mushrooms begin to expel their water. Cook until the liquid has nearly evaporated and add the red wine. Redyce by half and then add 1 quart of water. Turn down heat and simmer until reduced by half. Finish with cream and season with salt and pepper. Let cool for 10 minutes then blend until smooth. If the sauce is too thick add water, if it’s too thin, blend then reduce over low heat in pan. The sauce is even better the next day and can be done several days in advance. Any leftovers will last in the freezer for weeks.

For the Hash:
Sauté oyster mushrooms in butter, salt and pepper, and set aside. Grate potatoes on box grater. In large skillet, heat pan on high until it smokes then add canola oil. Gently place potatoes in the pan, spread evenly across the skillet – do not shake the pan, as it will eliminate any chance of crisping the potato. Cook for 2-3 minutes, checking to see if potatoes are browning. Flip potatoes with a spatula, add some more oil, and continue browning and crisping. Add scallions, sautéed oyster mushrooms and Duck Confit and continue to cook until ingredients are incorporated and potatoes are crispy. Season well with salt and pepper.

For the Poached Eggs:
In sauce pan, bring water, red wine vinegar and red wine to a boil. Lower heat to a simmer and add pinch of salt. Drop eggs into liquid and poach for 2-3 minutes. Eggs should be slightly firm but still runny.

To Assemble and Serve:
Place hash on plate and top with poached eggs. Drizzle with mushroom sauce and finish with chopped parsley.

 

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