| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce01 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Homemade thick mayonnaise |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Chopped capers |
| 1 |
|
Cornichon; finely chopped |
|
|
Juice of one lemon |
| 1/2 |
|
Anchovy; rinsed and chopped |
| 1 |
ts |
Champagne vinegar |
| 1 |
ts |
Chopped fresh tarragon |
| 1 |
ts |
Chopped fresh parsley |
| 12 |
oz |
Celery root; peeled and grated |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 2 |
|
Red bliss potatoes; sliced thin, blanche |
| 1/2 |
c |
Champagne and herb vinaigrette |
| 10 |
oz |
Smoked duck breast; seared medium-rare |
| 2 |
tb |
Finely-chopped parsley |
INSTRUCTIONS
In a mixing bowl, combine the mayonnaise, Dijon, capers, cornichon,
lemon juice, anchovies, vinegar, and herbs. Mix thoroughly. Season
with salt and pepper. Fold in the grated celery root. Season the
sliced potatoes with salt and pepper. In the center of the plate,
layer the potatoes forming a 3-inch circle. Using a 3-inch circle
cutter, form 1/2 cup of remoulade on top of the potatoes. Thinly
slice the smoked duck and wrap around the remoulade. Drizzle the
vinaigrette around the plate. Garnish with parsley. This recipe
yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2373 broadcast 10-14-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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