Duck Confit Cakes with Poached Eggs
| Yield: | 4 Servings |
| Categories: | Duck, Eggs, Potatoes |
| 1/2 | c | Olive oil for pan-frying, (up to 1) |
| 2 | lg | White potatoes, peeled and grated |
| Salt and pepper | ||
| 1 | c | Duck confit |
| 1/2 | c | Caramelized yellow onions |
| 4 | lg | Eggs |
| 1 | tb | Caviar |
| 3 | Fried spinach leaves | |
| 1 | tb | Chopped chives |
| 1 | tb | Brunoise red peppers |
| 1 | tb | Brunosie yellow peppers |
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