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  • Yield: Makes about 2 1/2 cups


  • 2 cups shredded meat from duck confit
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped parsley, plus extra, for garnish
  • 1 tablespoon chopped thyme
  • 1 ounce brandy
  • Up to 1 cup duck fat, melted and slightly cooled
  • Salt and black pepper
  • 1 tablespoon butter (optional)
  • Toast points, for serving


  • In a bowl of an electric mixer with a paddle combine duck meat, shallots, parsley, thyme and brandy; cream together for 2 minutes. In a slow steady stream, with motor running, pour in duck fat -- it will add a wonderful flavor and a nice creaminess to the dish; adjust seasonings to taste. For extra richness, add butter. Store in an airtight container. Serve with toast points, garnished with parsley.