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Emeril's Stuffed Baked Potato with Duck Rillette and Duck Confit (Emeril Lagasse) Recipe

Emeril's Stuffed Baked Potato with Duck Rillette and Duck Confit (Emeril Lagasse) Recipe

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Emeril's Stuffed Baked Potato with Duck Rillette and Duck Confit (Emeril Lagasse)

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Ingredients

Count

Nutrition

1935

Calories

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Ingredients:

Serving

6 large idaho baking potatoes
1 tbsp olive oil
salt
freshly ground black pepper
6 oz duck rillette , recipe follows
drizzle of white truffle oil to taste
1/4 to 1/2 cup heavy cream
1/4 cup grated parmigiano-reggiano cheese
1 small fresh truffle
chives
1 recipe duck confit , recipe follows
1/4 cup minced onions
1 tbsp minced parsley
10 garlic cloves, reserved from the confit
1 tbsp cognac
1/2 stick (4 tbsp) butter
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tbsp fat, reserved from the confit
4 duck leg portions with thighs attached , excess fat trimmed and reserved (about 2 lb)
1 tbsp plus 1/8 tsp kosher salt
1/2 tsp freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 tsp black peppercorns
1/2 tsp table salt
4 cups olive oil

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1935.04 Kcal (8102 kJ)
Calories from fat	1615.13 Kcal
		% Daily Value*
Total Fat	179.46g	276%
Cholesterol	208.19mg	69%
Sodium	721.47mg	30%
Potassium	1321.64mg	28%
Total Carbs	31.16g	10%
Sugars	2.4g	10%
Dietary Fiber	4.47g	18%
Protein	51.52g	103%
Vitamin C	61.8mg	103%
Vitamin A	0.5mg	16%
Iron	5.7mg	32%
Calcium	97.8mg	10%

Amount Per 100 g
Calories	502.91 Kcal (2106 kJ)
Calories from fat	419.76 Kcal
		% Daily Value*
Total Fat	46.64g	276%
Cholesterol	54.11mg	69%
Sodium	187.51mg	30%
Potassium	343.49mg	28%
Total Carbs	8.1g	10%
Sugars	0.62g	10%
Dietary Fiber	1.16g	18%
Protein	13.39g	103%
Vitamin C	16.1mg	103%
Vitamin A	0.1mg	16%
Iron	1.5mg	32%
Calcium	25.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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