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2 cups shredded meat from duck confit
2 tablespoons minced shallots
1 tablespoon chopped parsley, plus extra, for garnish
1 tablespoon chopped thyme
1 ounce brandy
Up to 1 cup duck fat, melted and slightly cooled
Salt and black pepper
1 tablespoon butter (optional)
Toast points, for serving
In a bowl of an electric mixer with a paddle combine duck meat, shallots, parsley, thyme and brandy; cream together for 2 minutes. In a slow steady stream, with motor running, pour in duck fat -- it will add a wonderful flavor and a nice creaminess to the dish; adjust seasonings to taste. For extra richness, add butter. Store in an airtight container. Serve with toast points, garnished with parsley.
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