• Ingredients: 21
  • Serves: 4

Root vegetable hash with poached eggs and parsley pesto with large eggs.

Ingredients

Pesto

Hash

  • 4 large eggs

For vinaigrette

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

For pesto:

For hash:

  1. Step 1 Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer.

    For this step you will need

  2. Step 2 Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes.

    For this step you will need

  3. Step 3 Stir in garlic; roast 5 minutes longer. Mix in green onions. Fill large skillet halfway with generously salted water; bring to boil.

    For this step you will need

  4. Step 4 Reduce heat to maintain steady simmer. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water.

    For this step you will need

  5. Step 5 Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.