• Toast with a Fried Egg, Spinach, Duck Confit and Chimichurri

    Ingredients

    Chimichurri sauce

    • Ingredients
      Amount
    • Parsley
      ½ cup
    • Lemon, juice of
      2 Tbsp.
    • Extra-virgin olive oil
      ½ cup
    • Red wine vinegar
      ¼ cup
    • Cilantro, packed
      ¼ cup
    • Garlic cloves, peeled
      4 ea.
    • Dried red pepper, crushed
      ¾ tsp.
    • Paprika, smoked
      ¼ tsp.
    • Oregano
      ½ tsp.
    • Ground black pepper
      ½ tsp.

    Duck confit

    • Ingredients
      Amount
    • Salt
      3 oz.
    • Garlic cloves, minced
      6 ea.
    • Shallots, minced
      ¼ cup
    • Orange strips, peel of
      4 ea.
    • Bay leaves
      5 ea.
    • Cloves
      8 ea.
    • Cinnamon stick, crushed
      1 ea.
    • Cardamom pods
      8 ea.
    • Peppercorns
      20 ea.
    • Thyme sprigs, chopped
      2 Tbsp.
    • Rosemary, chopped
      1 Tbsp.
    • Star anise
      3 ea.
    • Duck legs
      8 ea.
    • Duck fat, rendered
      2 qt.

    Braised spinach

    • Ingredients
      Amount
    • Garlic
      1 Tbsp.
    • Shallots
      2 Tbsp.
    • Olive oil
      2 Tbsp.
    • Urfa pepper
      1 tsp.
    • Spinach, stemmed
      6 cups
    • Duck Confit, picked (recipe follows)
      ¾ cup
    • Salt and ground black pepper
      to taste

    Fried eggs

    • Ingredients
      Amount
    • Olive oil
      1 Tbsp.
    • Eggs, small
      8 ea.
    • Salt and ground black pepper
      to taste

    Makes # Servings

    • Ingredients
      Amount
    • Sourdough rounds, toasted
      as needed
    • Chimichurri Sauce (recipe follows)
      as needed

    Method

    Chimichurri sauce

    1. Place all the ingredients in a food processor and blend; let mixture stand at room temperature for 1 hour.

    Duck confit

    1. Combine salt, garlic, shallots, and orange peel together in a small bowl.
    2. In a small sauté pan, toast the bay, cloves, cinnamon stick, cardamom pods, and peppercorns together until just starting to smoke; cool and grind. Add to the salt mixture and mix to combine.
    3. Coat the duck pieces with the cure.
    4. Cover and press with a weight; allow to marinate for 2 to 3 days.
    5. Wipe the remaining cure from the duck and simmer in rendered duck fat for 3 hours or until very tender.
    6. Confit should be stored, covered, in its own fat and removed, as needed.

    Braised spinach

    1. In a large sauté pan, cook down the garlic and shallots with the olive oil, just until the garlic starts to brown. Add the urfa pepper and spinach, and sauté until just wilted. Remove from the heat and add the duck confit. Add 3 tablespoons of the chimichurri and toss to combine.

    Fried eggs

    1. Heat oil in a medium-sized skillet over medium heat. In about 40 seconds so the pan gets hot, crack your egg into the skillet and season with salt and pepper. (The oil should be bubbling up around the whites from the start.)
    2. Cook, rotating the skillet occasionally, until whites are golden brown and crisp at the edges and set around the yolk (which should be runny), about 2 minutes. For a medium-cooked yolk, cook for an additional 30 seconds.

    Assembly

    1. Place some warm spinach confit mixture on the toast, top with the fried egg, and then a drizzle of the chimichurri sauce.