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.


Chateau Potatoes

  • Yield: 12 potatoes


  • 2 sticks of butter
  • 6 medium white potatoes, peeled, cut in half and cut each half the shape of an olive, blanched
  • Salt and pepper
  • 2 tablespoons finely chopped parsley


  • In a saute pan, melt the butter. Saute the potatoes in the melted butter for about 15 to 20 minutes, stirring occasionally, or until the potatoes are golden and soft. Season with salt and pepper. Stir in the parsley. Spoon the duck and mushrooms in the center of a platter. Arrange the potatoes around the duck. Garnish with chives and brunoise red peppers.