Crispy Confit of Duck and Yukon Gold Potatoes
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Duck confit oil,; in all |
| 2 | Confit duck legs | |
| 1/2 | lb | Confit of cooked Yukon gold potatoes,; hot |
| 1 | lb | Fresh spinach,; stemmed and cleaned |
| 1/2 | ts | Minced garlic |
| 1 | c | Truffle emulsion |
| White Truffle oil to drizzle | ||
| 1/4 | c | Grated Parmigiano-Regginao cheese |
| 2 | oz | Truffle |
| Salt and fresh ground black pepper | ||
| 2 | tb | Chopped chives |
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