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

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Recipe by

Food Network

Ingredients

4 tbsps oil (duck confit, in all)
2 confit duck legs
12 lb confit (cooked Yukon gold potatoes, hot)
1 lb spinach (fresh, stemmed and cleaned)
12 tsp minced garlic
1 cup truffle (emulsion)
white truffle oil (to drizzle)
14 cup parmigiano (grated, Regginao cheese)
2 ozs truffle
salt
ground black pepper
2 tbsps chives (chopped)

Servings

2 servings

Preparation

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