| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce04 | 1 | servings | |
INGREDIENTS
| 4 | Confit Of Duck legs; see *Note | |
| ; meat removed | ||
| 1/2 | c | Minced onions |
| 1 | tb | Minced parsley |
| 2 | tb | Minced garlic |
| 1 | tb | Chopped fresh thyme |
| 1 | tb | Cognac |
| 4 | tb | Butter |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Confit Of Duck fat; see *Note |
INSTRUCTIONS
* Note: See the "Confit Of Duck" recipe which is included in this collection. In a food processor with a metal blade, combine all the ingredients together. Pulse the ingredients 5 times until the mixture resembles finely chopped meat. Season the mixture with salt and black pepper. Store the mixture in an airtight container until ready to use. Will store in the refrigerator for up to 1 week. This recipe yields 2 1/4 cups rillette. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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