From: Chef Cynthia Hutson, Ortanique Restaurant, Coral Gables, FL. Yield: 4 servings.
Corned Duck Hash:
4 strips cooked bacon, crumbled
1 corned duck breast, diced small
2 cups brunoised yellow onion
6 cloves minced garlic
1 qt. brunoised gold potatoes
4 oz. salted butter
2 oz. reserved bacon fat
4 Tbsp. fresh-picked thyme
to taste, kosher salt and pepper
Potato Nest:
2½ cups canola oil
2 large russet potatoes
to taste, salt
Frisee Salad:
2 Tbsp. fresh lemon juice
2 Tbsp. Dijon mustard
1 Tbsp. minced shallot
1 tsp. kosher salt
½ tsp. ground black pepper
6 Tbsp. extra virgin olive oil
4 Tbsp. canola oil
For corned duck hash: Heat large saute pan with butter and bacon fat. Add onions, garlic and half the thyme; saute. When onions are slightly golden add bacon and duck breast. Saute on medium-high heat for about 4 minutes. Add potatoes, keeping heat hot. Stir as potatoes start to brown. Continue until potatoes are done. Serve some inside each potato nest and top with poached egg, making sure whites are cooked and yolk is runny. [The American Egg Board recommends that poached eggs be cooked until whites are set and yolks begin to thicken-no longer runny, but not hard.]
Potato nest: Heat canola oil on medium-high heat in a pot. Shred potatoes on a mandoline. Separate shredded potatoes into 4 equal piles. Then drop one pile into oil. Using a 4-oz. ladle, place ladle on top of bubbling potatoes and press down. Potatoes will curl around ladle in shape of basket. When golden brown, lift ladle and using slotted spoon remove potato nest from oil. Place on paper towels. Sprinkle with salt.
For frisee salad: Prepare all ingredients in little containers. Using stainless steel bowl and whisk, mix in ingredients in order listed in recipe. When adding oils, begin whisking harder and slowly drizzle in oil. When emulsified, toss with salad greens. Place greens on serving plate, then egg basket filled with duck hash, and poached egg on top.
