Duck Rillette

2 lb Duck confit, picked and - bones discarded
1/4 c Minced onions
1 Tb Minced parsley
2 Tb Chopped garlic
Olive oil
Salt and black pepper
2 Tb Fat reserved from the - confit
5 lb domestic duck, deboned, - carcass removed and skin - intact
SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW
#EMIA03 Format by Dave Drum - 01 November 98

Adapted by Patti Vincent