[CH] no chiles needed for this quacker
Shantihhh@aol.com
Fri, 18 Dec 1998 18:16:53 EST
Attn: Chef Chile!
This is a lovely balanced meal along w/a nice fresee salad. Go shoot some
ducks or head on to the meat market.
No chiles needed and even a died in the wool chile head can taste the balance.
Mary-Anne
CRISPY CONFIT OF DUCK AND YUKON GOLD POTATOES WITH BRAISED SPINACH,
SHAVED TRUFFLES, TRUFFLE EMULSION AND WHITE TRUFFLE OIL
4 tablespoons duck confit oil, in all
2 confit duck legs
1/2 pound confit of cooked Yukon gold potatoes, hot
1 pound fresh spinach, stemmed and cleaned
1/2 teaspoon minced garlic
1 cup truffle emulsion
White Truffle oil to drizzle
1/4 cup grated Parmigiano-Regginao cheese
2-ounce truffle
Salt and fresh ground black pepper
2 tablespoons chopped chives
In a sauté 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 sauté 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. Sauté 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