Last week we had a leftover braised duck leg in the fridge, and I turned it into duck hash. It was so good that Laurie requested that we have it again soon.

So yesterday I was down at the market and I noticed that Don & Joe’s sells Grimaud duck confit for less than $5 per leg. I bought a bag of two legs and brought them home to make hash. If this sounds extravagant, Laurie pointed out that the rest of the hash ingredients cost basically nothing. I used both duck legs, but as it turned out I could have used just one and it would have been even better.

Duck makes better hash than anything besides good corned beef. Here’s how I make mine. I boil some Yukon Golds, cool them, then peel and dice them. I saute some diced onions in duck fat and butter in a large skillet. Add the potatoes and meat from one duck leg, shredded, along with chicken or duck stock and a little cream if I have some, or milk if I don’t. Cover and let bubble for ten minutes. Uncover and let the liquid boil away. Then scrape the hash up from the bottom and redistribute the crust every five minutes or so until it is seriously crispy throughout. Serve with a poached egg on top.

Laurie reports that leftover duck hash is the world’s best breakfast. Iris seeks out the largest pieces of duck meat and leaves the rest.