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| Duck Rillette |
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From Chef Smith of the Hilltop Lodge (makes approximately 2 cups)  Duck
legs, roasted or confit - 6 eachShallots, caramelized - 3 each Mascarpone - 3 tablespoons Dijon mustard - 1 tablespoon Fresh parsley, chopped - 1 tablespoon Baguette, sliced and toasted - 12 pieces Salt and pepper - to taste Garnish Lemon zest - 1 lemon Fresh basil - 1 pluche Preheat oven to 325 degrees. Caramelize shallots by peeling off outside dry layer. Drizzle with olive oil and wrap in foil. Roast in oven for about 30 minutes. Pull duck meat from bones and place in food processor. Add all other ingredients (accept lemon zest and basil) and pulse till smooth; season with salt and pepper. Spread evenly on toasted bread, garnish with basil and lemon zest. Buon Appetito! |
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