6 large Idaho baking potatoes
1 tablespoon olive oil
Salt
Freshly ground black pepper
6 ounces Duck Rillette, recipe follows
Drizzle of White Truffle Oil to taste
1/4 to 1/2 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1 small fresh truffle
Chives
1 recipe Duck Confit, recipe follows
1/4 cup minced onions
1 tablespoon minced parsley
10 garlic cloves, reserved from the confit
1 tablespoon Cognac
1/2 stick (4 tablespoons) butter
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons fat, reserved from the confit
4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)
1 tablespoon plus 1/8 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 1/2 teaspoons black peppercorns
1/2 teaspoon table salt
4 cups olive oil
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