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  • Time: 2 hours prep; 30 minutes on stove
  • Complexity: advanced

“Jersey Girls Farm” Veal Hash with Duck Eggs

veal hash

By Chef Jason Tostrup, Executive Chef at The Inn at Weathersfield and Vice President of the Vermont Fresh Network.

For this recipe we are going to use a technique called “confit.” It’s a way to cook tougher cuts of meat to make them tender. To “confit” is similar to braising. It replaces the water or stock element in braising with lard or fat. The oil/ fat works as a barrier so the juices in the meat remain there, intensifying the flavor and tenderizing the meat. When we purchase whole veal at the restaurant, I render the fat from the animal and make our own lard to cook with.

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