vermouth,4 duck confit legs, skin and fat discarded, meat cut into 1/2-inch pieces,2 scallions, thinly sliced,6 large eggs,hot sauce, for serving" data-content_ad_keys="" data-content_published_date_formatted="20131206" data-content_modified_date_formatted="20150329" data-content_source="0" data-submission_type="editorial" data-content_syndicated="all" data-content_syndicated_brand="" data-content_syndicated_url="" data-content_nlp_sentiment_label="positive" data-content_nlp_sentiment_score="0.1" data-content_nlp_sentiment_magnitude="4.5" data-content_nlp_entities="duck|sweet potato hash|jason mccullar" data-content_nlp_categories="/food & drink/food|/food & drink/cooking & recipes" data-adtaxonomy="11867,16426,11710,11053,11721">
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