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receipt of Duck Confit Hash

1. Prepare 4 of duck legs.
2. then 2 of purple turnips.
3. then 1 of parsnip.
4. Prepare 1 of sweet potato.
5. use 1-2 cups of snap peas.
6. Prepare 6 of eggs.
7. then of Pickled beets.
8. use of Baby arugula.
9. Prepare of Olive oil.
10. You need of Sea salt.
11. add of Pepper.

Duck Confit Hash technique

1. Poke holes in duck fat using grill fork.
2. Salt and pepper both sides of the duck legs.
3. Place in bag and brine overnight (~8 hours).
4. Preheat oven to 250°F.
5. Place duck legs fat side down in grey stock pot.
6. Pour a little bit of water in stock pot.
7. Cook covered for 2 hours.
8. Flip, cook covered for 2 hours.
9. Pull apart duck from bones and refrigerate of needed.
10. Save duck fat.
11. Peel and dice the turnips, parsnip, and sweet potato.
12. Toss altogether in bowl with olive oil and salt.
13. Preheat oven to 400°F.
14. Place veggies on pan.
15. Cook for 30 mins (~40 mins).
16. Saute snap peas in cast iron skillet using duck fat.
17. Add all the duck.
18. Add root veggies once done being roasted.
19. Once warm, crack eggs in skillet.
20. Place in oven (400°F) for ~10 mins.
21. Garnish with beets and arugula.