Rillettes Recipe

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Emeril Lagasse on Food Network


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Salt and black pepper

1 ounce brandy

1 tablespoon chopped parsley, plus extra, for garnish

Toast points, for serving

1 tablespoon butter (optional)

2 tablespoons minced shallots

Up to 1 cup duck fat, melted and slightly cooled

1 tablespoon chopped thyme

2 cups shredded meat from duck confit

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