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1
Preheat the to 425 degrees F. Season the potatoes with the olive oil, salt and pepper.
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2
Place the potatoes on a baking sheet.
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3
Roast the potatoes for 45 to 50 minutes or until fork tender.
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4
Remove the potatoes from the oven and cool completely.
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5
Using a sharp knife, slice, lengthwise, about 1/4 inches from the top.
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6
Scoop out the pulp from each potato.
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7
In a mixing bowl, combine the potato pulp, rillette, truffle oil and 1/4 cup of the cream.
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8
Beat until smooth.
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9
Season with salt and pepper.
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10
If the mixture is too lumpy, add a little more cream.
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11
Spoon the potato mixture into the potato shells.
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12
Sprinkle the top of each stuffed potato with the cheese.
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13
Place the potatoes on a baking sheet.
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14
Bake for about 8 to 10 minutes or until the cheese is melted.
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15
Garnish the potatoes with shaved truffles and chives.
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16
Combine all of the ingredients, except fat, in the bowl of an electric mixer fitted with a dough hook.
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17
Beat at medium speed for about 1 minute, or until everything is well mixed.
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18
Or use a food processor, taking care not to puree the mixture or let it turn into a paste.
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19
The texture should be like finely chopped meat.
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20
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 1 week.
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21
Lay the leg portions on a platter, skin side down.
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22
Sprinkle with 1 tablespoon of the kosher salt and black pepper.
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23
Place the garlic cloves, bay leaves and sprigs of thyme on each of 2 leg portions.
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24
Lay the remaining 2 leg portions, flesh to flesh, on top.
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25
put the reserved fat from the ducks in the bottom of a glass or plastic container.
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26
Top with the sandwiched leg portions.
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27
Sprinkle with the remaining 1/8 teaspoon kosher salt.
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28
Cover and refrigerate for 12 hours.
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29
Preheat the oven to 200 degrees F. Remove the duck from the refrigerator.
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30
Remove the garlic, bay leaves, thyme, and duck fat and reserve.
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31
Rinse the duck with cool water, rubbing off some of the salt and pepper.
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32
Pat dry with paper towels.
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33
Put the reserved garlic, bay leaves, thyme and duck fat in the bottom of an enameled cast-iron pot.
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34
Sprinkle evenly with the peppercorns and salt.
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35
Lay the duck on top, skin side down.
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36
Add the olive oil.
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37
Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
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38
Remove the duck from the fat.
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39
Strain the fat and reserve.
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40
Pick the meat from the bones and place it in a stoneware container.
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41
Cover the meat with some of the strained fat, making a 1/4-inch layer.
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42
The duck confit can be stored in the refrigerator for up to one month.
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43
The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking.
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44
The tinge of duck taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans and panfry veal.
