Caviar Egg & Duck Confit Hash Brown Recipe | Chef Joshua Weissman

Ingredients

• Egg Shell Cutter
• 2 lbs (900g) russet potatoes, peeled and grated
• 2 quart (1.9L) water
• 3 ½ quart (3.3 liters) duck fat *see notes*
• 2 Tbsp (20g) corn starch
• Kosher salt to taste
• ½ pound (225g) bacon, cut into ½ inch thick lardons
• ½ cup (120g) creme fraiche
• Juice and zest of 1 lemon
• Kosher salt and pepper to taste
• 1 Tbsp (4g) fresh parsley, finely chopped
• 1 Tbsp (4g) fresh dill, finely chopped
• 4-8 eggs
• 4 Tbsp (60g) unsalted butter
• Hash brown
• 1x spoonful soft scrambled eggs
• 2-3 lardons
• 1 Tbsp (15g) citrus crème fraiche
• Fresh cracked black pepper
• 1 tsp (1g) chives, thinly sliced
• ½ oz- ¾ oz (16-24g) caviar