Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Duck confit oil,; in all |
| 2 | Confit duck legs |
| ½ pounds | Confit of cooked Yukon gold potatoes,; hot |
| 1 pounds | Fresh spinach,; stemmed and cleaned |
| ½ teaspoon | Minced garlic |
| 1 cup | Truffle emulsion |
| White Truffle oil to drizzle | |
| ¼ cup | Grated Parmigiano-Regginao cheese |
| 2 ounces | Truffle |
| Salt and fresh ground black pepper | |
| 2 tablespoons | Chopped chives |
In a saut_ 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 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 MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:25 -0500 From: Meg Antczak <meginny@...>