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Duck Confite Rillette P1

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Duck Confite Rillette P1

Emeril Lagasse prepares a duck confit rillette with spices and herbs. Part 1.

Related Videos 23 Videos

  • Emeril Lagasse makes a duck rillette dressing with celery, onion and cornbread.

    Duck Rillette Dressing
  • Emeril Lagasse preps some duck confit and foie gras bread pudding with onions, cream, and garlic. He then starts to brown some foie gras on a skillet.

    Duck Confit and Foie Gras Bread Pudding

  • Emeril Lagasse throws the confit on a skillet and builds a quick and easy warm salad with chorizo dressing. He then plates the salad, the confit, the duck breast, and foie gras pudding and preps a duck pasta dish.

    Salad, Confit, Duck Breast, and Foie Gras Pudding

  • Emeril Lagasse prepares a spicy dipping sauce with green onion and creole mustard and serves them with corn dogs. Then he deep fries fresh tortilla chips and prepares nachos with duck confit, pepper jack cheese, onion, and peppers.

    Duck Confit Nachos
  • Emeril Lagasse gives tips on how to prepare a meal of duck confit.

    How to Make Breaded Duck Confit.
  • Emeril Lagasse fries pecan crusted duck confit, and makes an andouille vinaigrette for a spinach salad. He then plates the pecan crusted duck confit over the spinach salad.

    Pecan Crusted Duck Confit Salad
  • Emeril prepares a Truffle Potato and Duck Confit Pizza.

    Truffle Potato and Duck Confit Pizza
  • Emeril Lagasse fries duck confit and puts radishes, beets and carrots in a brine to pickle for a duck confit salad. The duck confit is plated on top of a bed of greens surrounded by the pickled vegetables and drizzled with a dijon mustard dressing.

    Duck Confit Salad with Fall Vegetables
  • Emeril Lagasse shares his recipe for grilled Duck confit pizza with homemade basil pesto sauce, oven cured tomatoes and smoked mozzarella cheese.

    Duck Confit Grilled Pizza with Fresh Pesto Sauce
  • Emeril Lagasse prepares a classic duck confit with peppercorn and then whips up an onion confit with bay leaf and thyme.

    How to Make Duck Confit Part 2
  • Martha Stewart and Anne Willan cook and preserve duck legs to create the French dish known as duck confit, served on top of greens with a Dijon mustard vinaigrette dressing.

    Cooking Duck Confit with Dijon Vinaigrette
  • Emeril Lagasse prepares a fire roasted corn salsa to accompany duck confit chili relleno and begins a Portuguese piri-piri hot sauce with jalapeno peppers.

    Duck Confit Chili Relleno with Roasted Corn Salsa
  • Emeril Lagasse creates pizza using sliced potatoes, red onions and duck confit.

    Duck Confit Pizza
  • Emeril Lagasse plates marinated chicken drumettes with chives and essence, then makes an egg wash and pecan crust for duck confit.

    Marinated Chicken Drumettes and Duck Confit

  • Emeril Lagasse blanches some beets, carrots and radishes and makes a brine for them as he starts a duck confit salad, a perfect dish to celebrate the Fall harvest.

    Duck Confit Salad with Beets, Carrots and Radishes
  • Emeril Lagasse prepares a classic French duck confit.

    How to Make Duck Confit Part 1
  • Emeril Lagasse presents a duck confit, one of the oldest types of preserved food and a French specialty, and demonstrates how to prepare it properly.

    Classic Duck Confit

  • Emeril Lagasse preps a lamb rillette dish with bread crumbs and olive oil which he then throws into the oven.

    Lamb Rillette Dish with Bread Crumbs and Olive Oil
  • Martha Stewart and guest chef Marco Pierre White pan-fry halibut, cook potatoes under parchment, and serve them with oranges and a lemon confit.

    Pan-Fried Halibut with Lemon Confit, Part 2
  • Martha Stewart and guest chef Marco Pierre White discuss his new book, pan-fry halibut, and serve it with oranges and confit of lemon.

    Pan-Fried Halibut with Lemon Confit, Part 1
  • Martha and chef Alice Waters chat about two delicious dishes from her new cookbook, "The Art of Simple Foods:" bean gratin and tomato confit.

    Tomato Confit
  • Emeril Lagasse adds some shallot and port wine to the foie gras and sticks it in the oven. He then begins to prepare a chorizo dressing and breads confit with a pecan crust.

    Foie Gras, Chorizo Dressing, and Crusted Confit
  • Emeril rolls asparagus and truffles in puff pastry. He completes the chilled asparagus soup and floats crab meat , quail eggs and caviar in it. He starts a pasta dish with chicken confit.

    Asparagus Soup and Chicken Confit Part 5