Indulge in the rich and savory flavors of French cuisine with our irresistible Duck Confit Cakes topped with perfectly poached eggs. This delightful dish combines tender, shredded duck confit with creamy mashed potatoes and fresh herbs, creating a mouthwatering cake that’s both crispy on the outside and soft on the inside. Perfect for a special brunch or a gourmet dinner, these cakes will elevate your culinary repertoire and impress your guests. Ready to dive into a culinary adventure that will have everyone asking for seconds? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups shredded duck confit
- 1 cup mashed potatoes
- 1/4 cup chopped fresh herbs
- 4 large eggs
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the shredded duck confit with mashed potatoes, ensuring the mixture is well blended and evenly distributed.
- Add chopped fresh herbs to the duck and potato mixture, mixing thoroughly to incorporate herbs throughout the mixture.
- Season the mixture with salt and pepper, tasting and adjusting seasoning as needed.
- Form the mixture into 4 equal-sized patties, approximately 3-4 inches in diameter and about 1/2 inch thick. Ensure the cakes are compact and hold together well.
- Heat olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the duck confit cakes into the hot skillet, cooking for 3-4 minutes on each side until golden brown and crispy on the exterior.
- While the cakes are cooking, fill a separate wide pan with about 3 inches of water and bring to a gentle simmer. Add a splash of white vinegar to help the egg whites coagulate.
- Crack each egg individually into a small ramekin or cup before gently sliding it into the simmering water.
- Poach the eggs for 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- Transfer the crispy duck confit cakes to serving plates and top each cake with a perfectly poached egg.
- Garnish with additional fresh herbs if desired, and serve immediately while the cakes are hot and the eggs are warm.
Tips
- Choose Quality Ingredients: For the best flavor, use high-quality duck confit and fresh herbs. This will make a noticeable difference in the final dish.
- Make Ahead: You can prepare the duck and potato mixture in advance and refrigerate it. Just form the patties and cook them when you’re ready to serve.
- Crispy Cakes: Ensure your skillet is hot enough before adding the cakes to achieve that perfect golden-brown crust. If the oil isn't shimmering, give it a little more time.
- Perfect Poached Eggs: For beautifully poached eggs, crack them into a ramekin first. This helps you gently slide them into the simmering water without breaking the yolk.
- Garnish for Flair: Add a sprinkle of additional fresh herbs or a drizzle of your favorite sauce over the cakes and eggs before serving for an extra touch of elegance.
- Serving Suggestions: Pair your Duck Confit Cakes with a light salad or roasted vegetables for a complete meal that balances richness with freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 250mg
