Duck Confit Cakes With Poached Eggs Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
663
FAT
151%
CHOL
116%
SOD
11%

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Ingredients for 4 servings

1/2 cup caramelized yellow onions

1 cup duck confit

4 large eggs

1 tablespoon brunosie yellow peppers

3 fried spinach leaves

Salt and pepper

1 tablespoon caviar

1 tablespoon chopped chives

1 tablespoon brunoise red peppers

2 large white potatoes, peeled and grated

1/2 to 1 cup olive oil for pan-frying

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