L’Apicio, an Italian-inspired restaurant from Executive Chef Gabe Thompson brings modern Italian food to New York's East Village. L’Apicio, which gets its name from the celebrated 18th Century Italian cookbook, offers a deep cocktail and wine program and pastries from Executive Pastry Chef Katherine Thompson.
At the recently-opened, New York City eatery, L'Apicio, Chef Gabe Thompson has developed a hearty brunch menu inspired by modern Italian fare. This dish is designed to be savory and wholesome as well as delicate and decadent.
- 2 Tablespoon white vinegar
- 2 Tablespoon olive oil
- 1 Tablespoon butter
- 1/4 Cup shallots, thinly sliced
- 2 Hot pickled peppers, stems and seeds removed, thinly sliced
- 1/2 Pound duck confit, shredded
- 2 Cup cooked potatoes, large dice
- 4 Scallions, thinly sliced
- 4 Eggs
- 1/2 Cup grated parmesan
Place 3 inches of water in a medium sized sauce pan. Bring water to a simmer. Add vinegar and season water with salt. Keep water on low heat while making the hash.
Turn broiler in oven to high heat.
Heat a large non-stick skillet with heat proof handle on med-high heat. Add olive oil and butter. When hot, add the shallots, peppers, and a generous pinch of salt. Sauté shallot mixture until softened, about 2-3 minutes.
Add the duck confit and cooked potatoes. Season generously with salt and pepper. Add scallions and toss together.
Using a spatula, pack the duck confit mixture in an even layer in the pan, like a large pancake. Let cook undisturbed until the bottom is golden brown.
Then remove the pan from the stove top and place under the broiler. Cook under the broiler until the top of the hash is golden brown. This will take a few minutes, but be sure to check the hash frequently to prevent burning and to rotate the pan.
Meanwhile, increase the heat under the vinegar water so that the water is just under a boil. Gently crack each egg directly into the water.
If the eggs sink to the bottom, wait a few seconds and then use a spoon to gently release the eggs from the bottom so that they will float. Cook until the egg whites are set and the yolks are still runny. The entire cooking time for a properly poached egg is approximately 4 minutes.
Divide the hash onto warm serving plates. Using a slotted spoon, remove the poached eggs and place on the hash. Garnish with grated Parmesan. Enjoy immediately.