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Duck Hash with Local Greens

Vignola
Sous Chef Chuck White

Duck Hash with Local Greens and Green Peppercorn Cream Serves 4

Hash

Ingredients

  • 4 Confit duck legs
  • 1 Russet potato boiled, skin on
  • 1 White turnip grated
  • to taste Salt and pepper
  • to taste Fennel pollen

Method Pick meat from duck legs. Grate in potato and turnip. Add seasoning and mix well. Form into four patties and dust with all-purposeflour.

Greens

Ingredients

  • 4 Heads baby greens, rinsed well
  • 1 ounce Extra virgin olive oil
  • 1 Purple top turnip
  • 1 Chioggia beet
  • 1 Heirloom carrot
  • 1 cup White balsamic vinegar
  • ½ cup Water
  • 3 Black peppercorns
  • 1 Bay leaf

MethodCombine vinegar, water, peppercorns, and bay leaf and bring to a simmer. Let vegetables steep in liquid for 15-20 minutes. Reserve and cool vegetables.

Green Peppercorn Cream

Ingredients

  • 1 tsp. Dijon mustard
  • 1 Egg yolk
  • 1 tsp. Lemon juice
  • 1 Tbsp. Green peppercorns
  • 3 ounces Canola oil
  • 3 ounces Oakhurst heavy cream
  • to taste Salt

MethodCreate emulsion in food processor by adding mustard, yolk, and lemon juice together. Pulse in processor briefly. Begin processing again, drizzling in oil slowly and then adding the cream. Add green peppercorns and salt to taste.

Farm Eggs

Ingredients

  • 4 Local farm eggs, fried sunnyside
  • 1 Tbsp. Oakhurst butter

Plating Slowly pan sear duck patties in Teflon pan. Place on center of plate. Dress greens lightly with extra virgin olive oil, salt, and pepper. Place on top of hash. Garnish plate with pickled vegetables (quartered). Fry farm eggs sunnyside with butter. Place carefully on top of greens. Drizzle with peppercorn cream.

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364 Forest Avenue Portland, ME   04101