Duck Confit Eggs Benedict
A luxurious twist on a classic brunch dish, featuring tender duck confit on a toasted English muffin, topped with a perfectly poached egg and rich hollandaise sauce.
Ingredients - Serves 4
- Chives - 1 tablespoon, chopped
- Hollandaise sauce - 1 cup
- Eggs - 4, poached
- English muffins - 4, split and toasted
- Bay leaves - 2
- Peppercorns - 1 tablespoon
- Salt - 2 tablespoons
- Duck legs - 4
Let's Get Started
- Rub the duck legs with salt, peppercorns, and bay leaves. Let sit in the refrigerator for 24 hours.
- Rinse the duck legs and pat dry. Place in a slow cooker and cook on low for 6 hours until tender.
- Remove the duck from the slow cooker and shred the meat.
- Toast the English muffins and top each half with the shredded duck.
- Poach the eggs and place one on top of each muffin half.
- Drizzle with hollandaise sauce and sprinkle with chives.
- Serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 600
- Fat: 40g
- Carbs: 30g
- Protein: 30g
- Sodium: 1500mg
- Sugar: 5g
