Crispy confit of duck & yukon gold potatoes with spinach

Yield: 2 servings

Measure Ingredient
4.00 tablespoon duck confit oil; see * note
2.00 confit of duck legs; see * note
½ pounds confit of cooked yukon gold potatoe; s, hot
1.00 pounds fresh spinach; stemmed and cleaned
½ teaspoon minced garlic
1.00 cup truffle emulsion
1 white truffle oil; to drizzle
¼ cup grated parmigiano-regginao cheese
2.00 ounce truffle; shaved
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon chopped chives

* Note: See the "Confit Of Duck" recipe which is included in this collection.

In a saute pan, heat 2 tablespoon duck confit oil. When the oil is hot, sear the duck legs, for about 2 to 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. This recipe yields 2 servings.

Comments: The full title of this recipe as listed is "Crispy Confit Of Duck And Yukon Gold Potatoes With Braised Spinach, Shaved Truffles, Truffle Emulsion And White Truffle Oil".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2436 broadcast 11-15-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-16-1996

Recipe by: Emeril Lagasse

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