Cripsy Confit Of Duck And Yukon Gold Potatoes With Braised Spinach, Shaved Truffles, Truffle Emulsion And White Truffle Oil Recipe

More from this source
Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
343
FAT
15%
CHOL
6%
SOD
26%

Comments

Add a comment

Ingredients for 2 servings

2 confit duck legs

White Truffle oil to drizzle

1/2 pound confit of cooked Yukon gold potatoes, hot

1 cup truffle emulsion

1/4 cup grated Parmigiano-Regginao cheese

2 tablespoons chopped chives

1 pound fresh spinach, stemmed and cleaned

4 tablespoons duck confit oil, in all

2-ounce truffle

Salt and fresh ground black pepper

1/2 teaspoon minced garlic

You might also like

Pork Tenderloin With Burnt Brown Sugar, Orange...
Michael Ruhlman
Skinny Tomato Confit Aka Tomato Splat
The Skinny
Moroccan Chicken Patties With Date Confit Recipe
Food Republic
Lamb Shanks With Garlic Confit
Bijouxs
Halibut Confit With Leeks, Coriander, And Lemon
Bon Appetit
Pan-Fried Hake With Fennel Confit And Dry Sherr...
The British Larder
Confit Duck Legs With Potato, Samphire And Broa...
The British Larder
Lemon Confit
Epicurious
Beef Cheek Confit With Caramelized Turnips
No Recipes
Ramp Kimchi & Ramp Confit
No Recipes