Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.



  • Yield: 2 1/4 cups


  • 2 pounds duck confit, picked and bones discarded
  • 1/4 cup minced onions
  • 1 tablespoon minced parsley
  • 2 tablespoons chopped garlic
  • 1 tablespoon Cognac
  • 1/2 stick of butter
  • Salt and black pepper
  • 2 tablespoons fat reserved from the confit
  • 1 deboned 5-pound domestic duck, carcass removed and skin intact


  • In an electric mixer, with a dough hook, combine all the ingredients. Beat at medium speed for about 1 minute, or until everything is well mixed. The texture should be like finely chopped meat. Season the entire duck and stuff the chicken into the duck. Stuff the duck with the rillette and set aside.