Duck Breakfast Hash!

Is there any better way to start your weekend then with a bomb brunch?  I definitely don't think so!  This duck breakfast hash is an instant winner in my book.  You can serve it with whatever type of egg you prefer, but we think it is best when served with something a little yolky to mix in with the hash, add some cracked pepper, scallions and onions on top and voila! This meal will have you fueled and ready to go the whole day and it's beautiful to boot!  Hope you enjoy! xo sarah

INGREDIENTS - yield 6-8 servings
6 duck legs, blanched
4 large potatoes
1 bunch of leeks, chopped
1 lb cheddar cheese, shredded
1 lb mushrooms, chopped
1 bunch of scallions, chopped
1/2 bunch parsley, chopped
1 tsp cayenne
salt
pepper

- Preheat oven to 350F.
- Place duck legs in large pan and cover in enough oil to evenly coat and cover legs for about 30-40 minutes or until cooked and crispy.
- Place potatoes in a sauce pan and cover with water, heat over medium - high heat.
- Using olive oil, saute leeks and mushrooms over medium heat until soft.
- Once potatoes are soft, mash until chunky.
- Remove cooked duck legs from oven, using a fork scrape meat from bone.  If it doesn't come off easily use a knife and fork!
- Place potatoes, leeks, mushrooms, parsley, cayenne, scallions, cheddar cheese and pulled duck meat into a large mixing bowl and mix thoroughly.
- Add salt and pepper to taste.
- Evenly coat a large skillet with olive oil.
- Using your hands, create medium sized patties with contents of mixing bowl.
- Once oil is hot, gently place 2-3 patties in saute pan and cook until under side is brown and crispy.
- Using a spatula gently flip patty and cook the opposite side until brown and crispy.  Try to refrain from over flipping the patties to prevent breakage!
- We used poached eggs on top of our duck breakfast hash, but over easy eggs would taste great too!
- Season with salt and pepper and garnish with scallions and onions!

Tangy Lemon Curd!

I may have been slightly apprehensive and maybe even a little confused when we first decided to do a recipe on lemon curd.  Mostly because I wasn't entirely sure what it was, but I am officially a lemon curd convert.  This stuff is bananas good, or should I say lemony good!!  It's citrusy and sweet and SO versatile!  It can go on just about anything from pound cake to waffles to muffins and probably more!  Also, little did I know you can make a _____ curd of just about any fruit!  I was most compelled with the idea of a grapefruit curd, something I will definitely be trying out in the summer!  Let me know your thoughts and any other great ideas that I can use to put this heavenly goodness on! Recipe after the photos!  xx sarah

Ingredients
5 egg yolks
1 cup lemon juice (preferably fresh squeezed!)
1 cup sugar
1 lb butter, liquified

Method
- In a medium size mixing bowl whisk together eggs, sugar and lemon juice until thoroughly combined.
- Prep for next step by bringing water in a medium sized saucepan to a simmer, making sure the saucepan is big enough to hold the bowl.
- Over medium heat, place the mixing bowl into the simmering water (do not dump contents of mixing bowl into saucepan).
- Continue whisking until the mixture starts to thicken and resembles a hollandaise sauce.
- Once mixture has finished cooking, take the bowl off the heat and whisk in the butter.
- Cover and place in refrigerator to cool, should last about a week and a half!
 

Huevos Rancheros Recipe, a Cheeky's Must-Have!

WHAT A WEEKEND!  Zero judgement if you are still taking a ride on the struggle bus from the pride extravaganza because lord knows I am!  If some combination of vitamin water, coffee, bloody mary's and bacon hasn't done the trick, then consider this recipe your ticket to freedom. May I introduce, Cheeky's huevos rancheros, an old classic with a twist!  The Cheeky's version is different for a few reasons, the sauce is pureed, the tortillas are fried (ah-mazing) and they use Peruano beans instead of pinto!  Below you'll find the recipe to the amazingly delicious ranchero sauce, and in my opinion what really sets this dish a part from other's that I've had.  You can pour the sauce over the eggs and beans and use fried or warmed tortillas!  Happy hydrating friends and don't forget to check back in later this week for a recap on some of last weekend's fun! xx sarah

Ranchero Sauce
Ingredients
1 pound fresh tomatoes (roma, preferred)
1 bunch cilantro
1-2 serrano chiles
1 yellow onion, quartered
4 cloves garlic
2 tablespoons olive oil
1 teaspoon freshly ground pepper

Instructions
- Cook the ingredients in a large sauce pan for about 20-25 minutes (best to use a pan where the tomatoes will be snug and fill the pan) until the tomatoes start to break down.
- Take off the stove and wait for sauce to cool.
- Blend until sauce is pureed, add salt to taste.

photography by Sarah Dickenson