- 2 cups Duck Confit 
- 1/4 cup minced shallots
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon cognac
- 4 tablespoons (1/2 stick) unsalted butter
- Salt and freshly ground black pepper to taste
- Combine all of the ingredients in a food processor and pulse once or twice to blend, but do not puree.