[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