From: Chef Cynthia Hutson, Ortanique Restaurant, Coral Gables, FL. Yield: 4 servings. Corned Duck Hash: 4 strips cooked bacon, crumbled 1 corned duck breast, diced small 2 cups brunoised yellow onion 6 cloves minced garlic 1 qt. brunoised gold potatoes 4 oz. salted butter 2 oz. reserved bacon fat 4 Tbsp. fresh-picked thyme to taste, kosher salt and pepper Potato Nest: 2½ cups canola oil 2 large russet potatoes to taste, salt Frisee Salad: 2 Tbsp. fresh lemon juice 2 Tbsp. ...

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