Yellow Door Bistro Duck Confit Hash

Last week we shared a new great dining spot, the Yellow
Door Bistro located at Hotel Arts. Today we are happy to share one
of Yellow Door’s signature breakfast plates with you – the Yellow Door
Bistro Duck Confit Hash. Absolutely delicious and Sunday morning-worthy,
after trying this at home you will be inspired to head into the bistro
for more of this great home cooking.

YELLOW DOOR BISTRO DUCK CONFIT HASH

1 lbs fingerling potatoes
1 cup caramelized onions
1 generous
handful of shredded duck confit

chopped rosemary, thyme, Italian parsley lemon zest
salt
pinch of
cayenne pepper
15ml clarified butter
15ml softened butter
12
cup hollandaise sauce
2 soft poached eggs
chives

• Slice the fingerlings in to 5mm thick medallions
• Heat clarified butter in a sauté pan
• Add fingerlings and place in to the oven and bake untilgolden brown,
  keep tossing and mixing
• Add the duck confit, herbs, caramelized onions and lemonzest
• Soft poach two eggs in simmering acidulated water anddrain on paper
  towels
• Fold the potatoes with softened butter and season with saltand cayenne
• Plate the potatoes and duck, top with the poached eggsand cover with
  hollandaise sauce
• Garnish with chives