Gluten-Free Duck Confit Potato Hash Recipe

A few years ago, The Artist and I visited Portland, Oregon. He had never been, and it had been many years since my last trip, so we made a weekend of it. One unforgettable highlight was the hotel breakfast featuring a rich Duck Confit Potato Hash. This recipe is my version of that memory with a few small adaptations to make it easy at home.

We splurged and stayed at the Heathman Hotel in downtown Portland, just off Pioneer Square. We walked everywhere — Portland is a wonderfully walkable city with short blocks, tree-lined streets that shield you from the frequent rain, and lovely views of Mt. Hood and the Cascades depending on where you are. Of course, no visit to Portland is complete without a stop at Powell’s Books.

The Artist loves getting lost in a bookstore, and he happily spent hours at Powell’s finding treasures. We also enjoyed the local coffee scene and became frequent customers of the hotel lobby’s hot chocolate — a small luxury that made our mornings even better.

Portland’s food scene is outstanding and one of the reasons we moved here. It’s the kind of city where chefs take sourcing seriously, selecting the freshest local ingredients and creating dishes to showcase them. If you enjoy food, Portland is well worth a visit.

One of the best parts of staying at the Heathman was the hotel breakfast. That duck confit potato hash is the perfect, indulgent way to start the day — rich, satisfying, and slightly decadent. It’s ideal for a special weekend or any occasion you want to celebrate.

Confit refers to a method of slow-cooking meat in its own fat until it becomes tender and almost falls from the bone. You can make duck confit at home, but it requires time and a good amount of duck fat, so I usually buy ready-made confit from a reputable butcher or order it from specialty purveyors. Vacuum-packed confit freezes well and can be kept on hand for recipes like this.

I based this recipe on a version I found on Epicurious but left out the cream sauce because the duck provides plenty of richness. I also used roasted tomatoes instead of eggs to use what I had on hand, though poached eggs are a delicious alternative.

Duck confit can seem pricey, but a little goes a long way since it’s so flavorful. This dish is perfect for special occasions but is easy enough to prepare for a cozy dinner at home — I served it to The Artist for dinner one night and he loved it. It’s versatile enough for breakfast, brunch, lunch, or dinner.

Enjoy this recipe and create a new tradition with family and friends.

Key Ingredients for Duck Confit Potato Hash:

• Yukon Gold or Russet potatoes
• Confit duck leg
• Onion, carrot, fresh thyme, salt, and pepper
• Plum tomatoes or poached eggs for topping
• Chopped green onions, chives, or parsley for garnish
• Hot sauce, optional

What is Duck Confit?

To confit is to slowly cook meat in its own fat until it is tender and flavorful. Making confit at home is possible but can be time-consuming and requires a good amount of fat, so many cooks buy professionally prepared duck confit from a trusted source. Properly sealed confit stores well in the freezer for future use.

PRO Tip:

Good tools make cooking safer and easier. Keep knives sharp — a sharp knife requires less force and reduces the risk of slipping. Store knives properly and maintain their edges with a sharpening tool or professional service as needed.

How to make Duck Confit Potato Hash:

1. Partially cook the potatoes: simmer diced potatoes for 3–5 minutes until just tender, drain and pat dry.
2. Render the duck: cook the confit skin-side down in a heavy skillet until the skin is golden and fat is released, then transfer to a board.
3. Sauté the aromatics: pour off all but about 2 tablespoons of the fat, then cook the onions and carrots over medium heat until softened, about 15 minutes. Season with thyme, salt, and pepper.
4. Brown the potatoes: add the par-cooked potatoes and toss to coat in the fat, turning occasionally to brown evenly.
5. Add the duck: remove skin and excess fat from the leg, shred or chop the meat and stir it into the potatoes. Press the mixture into a single layer and cook undisturbed until the bottom is golden, about 8 minutes. Adjust seasoning to taste.
6. Plate and top: divide between plates and top with roasted tomatoes or poached eggs. Sprinkle with green onions, chives, or parsley and serve immediately. Offer hot sauce if desired.

Ingredients (serves 2)

• 4 medium Yukon Gold potatoes, cut into 1/2-inch dice
• 1 confit duck leg
• 1/2 cup finely chopped onion
• 1 large carrot, cut into 1/2-inch cubes
• 2 tsp fresh thyme leaves or 1 tsp dried thyme
• 1/2 tsp kosher or fine sea salt
• 1/4 tsp freshly ground black pepper
• 2 plum tomatoes, sliced about 1/4-inch thick, or 2 poached eggs (optional)
• Chopped green onions, chives, or parsley to garnish
• Hot sauce, optional

Gluten-Free Tips:

This dish is naturally gluten-free. Just confirm any packaged seasonings or condiments you use are labeled gluten-free.

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This post was first shared in April 2017 and updated in 2020.

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