Cripsy Confit of Duck and Yukon Gold Potatoes with

Name: Cripsy Confit of Duck and Yukon Gold Potatoes with Braised Spinach, Shaved Truffles, Truffle Emulsion and White Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons duck confit oil, in all; 2 confit duck legs; 1/2 pound confit of cooked Yukon gold potatoes, hot; 1 pound fresh spinach, stemmed and cleaned; 1/2 teaspoon minced garlic; 1 cup truffle emulsion; White Truffle oil to drizzle; 1/4 cup grated Parmigiano-Regginao cheese; 2 -ounce truffle; Salt and fresh ground black pepper; 2 tablespoons chopped chives

Servings: persons

4 tablespoons duck confit oil, in all
2 confit duck legs
1/2 pound confit of cooked Yukon gold potatoes, hot
1 pound fresh spinach, stemmed and cleaned
1/2 teaspoon minced garlic
1 cup truffle emulsion
White Truffle oil to drizzle
1/4 cup grated Parmigiano-Regginao cheese
2 -ounce truffle
Salt and fresh ground black pepper
2 tablespoons chopped chives

1
In a saute pan, heat 2 tablespoons duck confit oil.
2
When the oil is hot, sear the duck legs, for about 2 to 3 minutes on each side, or until the legs are crispy.
3
Using the back of a French knife, slightly smash each potato.
4
In another saute pan, heat the remaining confit oil.
5
When the oil is hot, add the spinach, a couple of handfuls at a time.
6
Season with salt and pepper.
7
Saute the spinach for about 1 minute or until wilted.
8
Stir in the garlic and remove from the heat.
9
Spoon the truffle emulsion in the center of the plate and around the rim.
10
Mound the spinach in the center of the sauce.
11
Arrange the smashed potatoes around the spinach.
12
Lay the crispy duck confit legs on top of the spinach.
13
Drizzle the entire plate with the truffle oil.
14
Sprinkle the plate with the grated cheese.
15
Shave the truffles over the duck legs.
16
Garnish with chives and black pepper.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons duck confit oil, in all, 2 confit duck legs, 1/2 pound confit of cooked Yukon gold potatoes, hot, 1 pound fresh spinach, stemmed and cleaned, and more.

Yes, Cripsy Confit of Duck and Yukon Gold Potatoes with Braised Spinach, Shaved Truffles, Truffle Emulsion and White Truffle Oil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cripsy Confit of Duck and Yukon Gold Potatoes with Braised Spinach, Shaved Truffles, Truffle Emulsion and White Truffle Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions