Duck & Potato Hash with Balsamic Glaze

Duck & Potato Hash with Balsamic Glaze

Kayser, Mitch
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Spring is in the air and it’s time to dust off your tent and sleeping bags for a trip to the forest. When getting your gear together, take a second and look in the freezer. I bet you’ll find a duck that you shot last fall or maybe one that your neighbor gave you. Yes, it’s still in there waiting to be cooked, yet you’ve been putting it off because you have no idea what to do with it. Well here is an easy recipe that can make that first spring camping trip a little more enjoyable. And by doing a little prep cooking at home, this recipe will come together very easy on the camp stove-top.

  • 1 red onion – small diced
  • 4 red potatoes (boil at home for 15 minutes to cut down on cooking time. Once cool, dice the potatoes in one-inch cubes.)
  • 1 bunch green onions – roughly chopped
  • 4 pieces bacon – diced
  • 1 duck – cleaned with all meat removed from bone
  • 1 tablespoon vegetable oil
  • 1 clove garlic – minced
  • 1 tablespoon balsamic vinegar
  • 1/2-tablespoon dry thyme
  • 1/4-cup water
  • Salt and pepper

    Over medium heat in a saucepan, add the oil, red onions, bacon, and duck. Sauté until onions begin to look clear. Add potatoes, scallion, green onions, thyme, garlic, balsamic vinegar, and water. Cook for 10-12 minutes, stirring occasionally. Add salt and pepper to taste and serve.
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