Created in partnership with Chef’s Roll and Chef Joshua Ingraham.
2 teaspoons dark sesame oil
2 (8-ounce) packages boneless duck breast halves, thawed and skinned
1/3 cup hoisin sauce
1/2 teaspoon grated orange rind
2 tablespoons orange juice
2 teaspoons Sriracha
8 oz. Frozen French fries
Weight of cabbage in grams + salt TT
Preferably use a duck egg since we are serving pulled duck legs in the hash.
Combine ingredients and marinate duck overnight or in a vacuum bag to speed up. Remove from marinade and smoke on low 200 degrees for 2 hours.
Combine together in small cambro or quart container then place plastic wrap over the top pressing down onto the cabbage equal amount of water as the total weight of the cabbage. Place a quart of water on top of the plastic wrap and allow to lacto ferment for 1 week. Drain excess liquid and use.
The cabbage will pickle itself from the sugar in it that is drawn out by the salt.
Chop up the frozen French fries.
Use the rendered duck fat from the roast to crisp up the potato hash.
Scramble the egg season with salt and fresh scallions.
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