Duck Confit Eggs Benedict

Ingredients

Duck legs

2

Salt

1 tablespoon

Whole peppercorns

1 teaspoon

Bay leaves

2

English muffins

2, split

Eggs

2

Chives

1 tablespoon, finely chopped

Hollandaise Sauce

Instructions

1. Rub the duck legs evenly with salt, peppercorns, and bay leaves. Cover and refrigerate for 24 hours to allow the flavors to penetrate.
2. Rinse the duck legs thoroughly and pat dry. Place them in a slow cooker and cook on low for 6 hours, or until the meat is tender and easily shredded with a fork.
3. While the duck is cooking, prepare the hollandaise sauce. In a heatproof bowl over simmering water, whisk together egg yolks and lemon juice until thickened. Gradually add the melted butter, whisking continuously until the sauce is thick and creamy. Season with cayenne pepper and salt. Keep warm.
4. Toast the English muffins until golden brown.
5. Remove the duck from the slow cooker and shred the meat. Divide the shredded duck equally among the toasted muffin halves.
6. Poach the eggs to your liking and place one on top of the duck on each muffin half.
7. Drizzle each serving generously with the warm hollandaise sauce, sprinkle with chopped chives, and serve immediately.