Recipe - Crispy Confit Of Duck And Yukon Gold Potatoes

4 tablespoon Duck confit oil,; in all
2 Confit duck legs
One half pound Confit of cooked Yukon gold
potatoes,; hot
1 pound Fresh spinach,; stemmed and
cleaned
One half teaspoon Minced garlic
1 cup Truffle emulsion
White Truffle oil to drizzle
One fourth cup Grated ParmigianoRegginao
cheese
2 ounce Truffle
Salt and fresh ground black
pepper
2 tablespoon Chopped chives

In a saut_ pan, heat 2 tablespoon duck confit oil. When the oil is hot,
sear the duck legs, for about 23 minutes on each side, or until the legs
are crispy. Using the back of a French knife, slightly smash each potato.
In another saut_ 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. Saut_ 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
Recipe By :ESSENCE OF EMERIL SHOW #EE2436

Posted to MCRecipe Digest V1 #319

Date: Wed, 27 Nov 1996 09:16:25 0500

From: Meg Antczak meginny@frontiernet.net