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Foodservice

Duck Confit and Potato Hash–Chef Gary Danko Demo

Chef Gary Danko, James Beard Award recipient and owner of Restaurant Gary Danko, San Francisco demonstrates his recipe for Duck Confit and Potato Hash using russet potatoes, duck leg confit, onions and parsley. This dish makes for a delicious appetizer, side or even top with a poached egg for the ideal brunch entrée.

 

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