David Scott AllenLunchtime MealsProvencal RecipesTaste

David’s Recipe for Duck Confit Hash and Eggs

I received two bottles of Les Falaises de Braise Tavel from the head of the Tavel syndicate in Provence to taste for my Provence WineZine post this weekend. I wanted to make something special to pair with this wine and, after some research, discovered that the wine pairs well with duck confit hash and eggs.

This is where it got complicated. I could simply have put the duck on toasts and sipped away, but you know me better than that… read more on David’s deliciously complicated weekend brunch.
Duck Confit Hash Cake

Duck Confit Hash and Eggs

Rich and decadent come to mind when eating this delicious brunch sensation. Silkie eggs take center stage atop succulent duck and veggie hash surrounded by sweet and sour cherry pearls.
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Lunch Dish
Cuisine French
Servings 2 people


The Sour Cherry Pearls

  • 1 cup sour cherry juice reduced from 1 1/2 cups
  • 2 gr agar powder
  • 2 cups salad oil

The Duck Hash Cakes

  • 1 confit duck leg about 6-7 ounces
  • 1 tbsp Duck fat from the confit
  • 3 tbsp diced celery
  • 3 tbsp diced carrot
  • 3 tbsp shallot diced
  • 3 tbsp panko breadcrumbs
  • 2 tbsp heavy cream (35%)

The Silkie Eggs

  • 2 silkie eggs
  • 2 tsp Butter
  • chives freshly snipped
  • black truffle oil
  • sel de mar de Camargue au piment d'Esplette



  • To make the pearls, start by putting the oil in a tall glass leaving about an inch at the top, and then put the glass in the freezer for at least 30 minutes. |
  • During this time you can get started on the duck cakes by dicing the celery, carrots, and shallot, as well as removing the skin from the duck confit and chopping it coarsely.
  • Set these ingredients aside.

Making the Pearls

  • When the 30 minutes of freezing time is almost up, place the concentrated cherry juice in a sauce pan and whisk in the 2 grams of agar powder.
  • Bring to a boil over medium-high heat, whisking constantly.
  • Once it boils, remove it from the heat and let it cool to 130°F.
  • I use an instant read thermometer.
  • **Note: the mixture will be very thin.
  • Using a funnel, transfer the liquid to a squeeze bottle.
  • Remove the oil from the freezer.
  • Gently squeeze out drops into the oil.
  • As they sink to the bottom, they will solidify and turn into “pearls.”
  • When you have made all your pearls, pour the oil through a sieve to recover the pearls, and rinse the pearls thoroughly with cold water.
  • **Note: I saved the oil in the refrigerator for future pearls.

Make the hash.

  • Heat a tablespoon of the duck fat from the confit in a nonstick frying pan over medium heat.
  • Add the diced celery, carrot, and shallot and cook until the vegetables begin to color.
  • Then add the chopped duck and sauté for a minute or two.
  • Add the breadcrumbs and cream and cook a few moments pulling it all together.
  • Transfer the mixture to a plate and divide evenly in two.
  • Place the frying pan back on the heat.
  • Preheat the oven to 200°F.
  • Butter two 2.75- or 3-inch rings.
  • Place the rings in the frying pan and fill each with the hash mixture, pressing it down to form a cake.
  • Cook for 4-5 minutes until golden brown then, using a spatula, flip the cake and the ring, pressing the cakes back down inside the ring to make contact with the pan.
  • When then are golden on the bottom, transfer the cakes with their rings to serving plates, carefully remove rings, and place plates in the oven to keep them warm.

Making the Silkie Eggs

  • Wipe out the frying pan (no need to clean it) and place it back on the heat.
  • Add the butter and swirl around.
  • Place two 2.5-inch rings in the pan and break the eggs into the rings.
  • Let them cook until the whites are firm, keeping an eye on them to break any bubbles that form.


  • Remove the cakes from the oven, then carefully remove the rings and transfer the eggs to the top of the cakes.
  • Surround the cakes with pears, drizzle the truffle oil onto the egg and around the cake, then sprinkle with chives and the salt.
  • Serve immediately.
  • Makes 2 servings.
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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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