Title: Duck Rillette
Categories: Poultry
Yield: 4 Servings

4		Confit duck legs, meat
		Removed
1/2	c	Minced onions
1	tb	Minced parsley
2	tb	Minced garlic
1	tb	Chopped fresh thyme
1	tb	Cognac
4	tb	Butter
		Salt and fresh black pepper
2	tb	Confit duck fat

In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper. Store the mixture into an airtight container until ready to use. Will store in the refrigerator for up to 1 week.

Yield: 2 1/4 cups

SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2439

From: Dave Drum Date: 25 Feb 98

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