Rillettes

• 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

1. In a bowl of an electric mixer with a paddle combine duck meat, shallots, parsley, thyme and brandy; cream together for 2 minutes.
2. 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.
3. For extra richness, add butter.
4. Store in an airtight container.
5. Serve with toast points, garnished with parsley.

shredded meat from, shallots, parsley, thyme, brandy, duck fat, salt, butter, points

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rillettes-recipe.html (may not work)