Switch to Chapter View
Previous   Up   Next
Chapter: Other Poultry (Turkey, Duck, Goose and Game Birds) Recipes
Section: Duck
Recipe: Duck Rillette

cardfile icon 

Duck Rillette
2 lb Duck confit, picked and - bones discarded
1/4 c  Minced onions
1 Tb Minced parsley
2 Tb Chopped garlic
Olive oil
Salt and black pepper
2 Tb Fat reserved from the - confit
5 lb domestic duck, deboned, - carcass removed and skin - intact
SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#EMIA03 Format by Dave Drum - 01 November 98

Adapted by Patti Vincent
section picture
Erich Eggimann / 123RF Stock Photo 7416079