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.
Recipe Courtesy of Emeril Lagasse