Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
Grate Yukon Gold potatoes and squeeze out excess moisture using cheesecloth. In a bowl, combine potatoes with Egg yolk and a pinch of salt. Press about 1/4 cup of potato mixture into each muffin cup, forming a cup shape. Bake for 20-25 minutes, or until golden brown and crispy.
While hashbrowns are baking, prepare Cherry Gastrique: In a small saucepan, combine Cherries, Red wine vinegar, and Sugar. Bring to a simmer and cook until reduced to a syrupy consistency, about 15-20 minutes. Strain through a fine-mesh sieve and set aside.
In a bowl, combine shredded Duck confit, Shallot, Thyme, Gruyère cheese, and Crème fraîche. Mix well.
Remove hashbrown cups from oven. Fill each cup with the Duck confit mixture.
Return to oven and bake for another 5-10 minutes, or until heated through and bubbly.
Drizzle each cup with Cherry Gastrique before serving.
Ingredients
6
32 oz907 gYukon Gold potatoes-shredded
8 oz227 gDuck confit-shredded
1/4 cup60 mLShallot-brunoise
1 tbsp15 mLFresh thyme leaves
1/2 cup120 mLGruyère cheese-grated
1/4 cup60 mLCrème fraîche
1 cup240 mLFresh or frozen cherries-pitted
1/4 cup60 mLRed wine vinegar
2 tbsp30 mLSugar
150 gEgg yolk
Equipment
Muffin tin
Small saucepan
Fine-mesh sieve
Cheesecloth
Large bowl
Instructions
Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
Grate Yukon Gold potatoes and squeeze out excess moisture using cheesecloth. In a bowl, combine potatoes with Egg yolk and a pinch of salt. Press about 1/4 cup of potato mixture into each muffin cup, forming a cup shape. Bake for 20-25 minutes, or until golden brown and crispy.
While hashbrowns are baking, prepare Cherry Gastrique: In a small saucepan, combine Cherries, Red wine vinegar, and Sugar. Bring to a simmer and cook until reduced to a syrupy consistency, about 15-20 minutes. Strain through a fine-mesh sieve and set aside.
In a bowl, combine shredded Duck confit, Shallot, Thyme, Gruyère cheese, and Crème fraîche. Mix well.
Remove hashbrown cups from oven. Fill each cup with the Duck confit mixture.
Return to oven and bake for another 5-10 minutes, or until heated through and bubbly.
Drizzle each cup with Cherry Gastrique before serving.
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