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Duck confit hash part of Rodin's Sunday brunch

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Get this recipe courtesy of Rodin (at the Park Shelton). Learn more at www.rodindetroit.com.

A new restaurant in Midtown Detroit, Rodin, is serving French-inspired brunch from 11 a.m. - 2 p.m. on Sundays. Chef Kate Williams talks about the menu, which includes lemon ricotta flapjacks, duck confit hash, chicken and waffles, a spicy pork piperade scramble, requisite bottomless mimosas and signature Bloody Marys.

Rodin on Facebook: https://www.facebook.com/pages/Rodin/249624725132289
Rodin on Twitter: https://twitter.com/RodinDetroit

Duck Confit Hash

Serves 4
Ingredients:
2 Peeled and grated Russet Potatoes
1 cup pulled Duck Confit (Recipe follows below)
1/3 cup pickled peppers or canned roasted red peppers
1/3 cup diced granny smith apples
1 Tbs Cinnamon
1 Tbs Ground Coriander
1 tsp Garlic Powder
Salt
Pepper
Oil
Mint chiffonade (optional for garnish)

Directions:
Heat skillet over medium- high heat with 1 Tbs oil. Place grated russets in a towel and squeeze all excess water out in sink.
Cook grated potatoes in oil till browned and cooked through. Season with salt and pepper.
In a separate pan, heat 2 Tbs oil over medium heat. Add duck, pickled peppers, and apples and cook 1 minute, stirring occasionally. Add cinnamon, coriander, and garlic and stir to combine and coat evenly. Season with salt and pepper.
Spoon duck mixture over hash browns and garnish with mint chiffonade.

Duck Confit


Ingredients:
4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoons black peppercorns
1/2 teaspoon table salt
4 cups olive oil

Directions:
Skin side down, sprinkle with duck with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top Place the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
Preheat the oven to 200 degrees F.
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month.

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