| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
Recipe Duck Confit; recipe follows |
| 1/4 |
c |
Minced onions |
| 1 |
tb |
Minced parsley |
| 10 |
|
Garlic cloves; reserved from the Confit |
| 1 |
tb |
Cognac |
| 1/2 |
|
Stick; (4 tablespoons) butter |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Salt; (optional) |
| 2 |
tb |
Fat; reserved from the Confit |
INSTRUCTIONS
Combine all of the ingredients, except fat, in the bowl of an electric
mixer fitted with a dough hook. Beat at medium speed for about 1 minute, or
until everything is well mixed. Or use a food processor, taking care not to
puree the mixture or let it turn into a paste. The texture should be like
finely chopped meat.
Use immediately or place in an airtight container, drizzle some of the
reserved fat over the top, and store in the refrigerator for up to 2 weeks
or more. It freezes well if there's any left. Smear on a wonderful baguette
and eat along with Cornichons. (Maille brand is best)
Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 21, 1998,
converted by MM_Buster v2.0l.
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