From: Chef Jose Garces, Village Whiskey, Philadelphia, PA. This recipe won the Over the Top! award at the 2011 South Beach Wine & Food Festival's Idaho Potato Side Dish Challenge. Yield: 4 servings. 3 lb. Yellow Finn potato confit (recipe follows) 1 recipe duck leg confit (recipe follows) 1 recipe duck gravy (recipe follows) 6 cups vegetable oil for frying ⅛ cup duck fat, rendered (see assembly) ½ cup fresh farmer's cheese, crumbled (see assembly) ⅛ cup Italian parsley, chopped ...
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