Title: Crispy Confit of Duck and Yukon Gold Potatoes
Categories: Poultry
Yield: 1 Servings

4	tb	Duck confit oil, in all
2		Confit duck legs
1/2	lb	Confit of cooked Yukon
		Gold potatoes, hot
1	lb	Fresh spinach, stemmed and
		Cleaned
1/2	ts	Minced garlic
1	c	Truffle emulsion
		White Truffle oil to
		Drizzle
1/4	c	Grated Parmigiano-Regginao
		Cheese
2	oz	Truffle
		Salt and fresh pepper
2	tb	Chopped chives

CRISPY CONFIT OF DUCK AND YUKON GOLD POTATOES WITH BRAISED SPINACH, SHAVED TRUFFLES, TRUFFLE EMULSION AND WHITE TRUFFLE OIL

In a saute pan, heat 2 tablespoon duck confit oil. When the oil is hot, sear the duck legs, for about 2-3 minutes on each side, or until the legs are crispy. Using the back of a French knife, slightly smash each potato. In another saute pan, heat the remaining confit oil. When the oil is hot, add the spinach, a couple of handfuls at a time. Season with salt and pepper. Saute the spinach for about 1 minute or until wilted. Stir in the garlic and remove from the heat. Spoon the truffle emulsion in the center of the plate and around the rim. Mound the spinach in the center of the sauce. Arrange the smashed potatoes around the spinach. Lay the crispy duck confit legs on top of the spinach. Drizzle the entire plate with the truffle oil. Sprinkle the plate with the grated cheese. Shave the truffles over the duck legs. Garnish with chives and black pepper.

Yield: 2 servings

SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2436

From: Dave Drum Date: 26 Oct 97 National Cooking Echo Ä

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