Emeril's Stuffed Baked Potato With Duck Rillette And Duck Confit Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
3390
FAT
1007%
CHOL
99%
SOD
224%

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Ingredients for 6 servings

Freshly ground black pepper

DUCK CONFIT

1/2 teaspoon freshly ground black pepper

DUCK RILLETTE

1 1/2 teaspoons black peppercorns

1 tablespoon olive oil

1/4 cup grated Parmigiano-Reggiano cheese

Chives

1 tablespoon plus 1/8 teaspoon kosher salt

Drizzle of White Truffle Oil to taste

1 tablespoon Cognac

4 bay leaves

10 garlic cloves

1 recipe Duck Confit, recipe follows

1/4 cup minced onions

10 garlic cloves, reserved from the confit

4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)

2 tablespoons fat, reserved from the confit

4 cups olive oil

1 small fresh truffle

1/4 to 1/2 cup heavy cream

6 large Idaho baking potatoes

Salt

1/2 stick (4 tablespoons) butter

1/4 teaspoon salt

6 ounces Duck Rillette, recipe follows

1 tablespoon minced parsley

1/2 teaspoon table salt

4 sprigs fresh thyme

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