Anne’s Celery Root Remoulade With Smoked Duck
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce01 | 4 | Servings | ||
INGREDIENTS
| 1 | c | Homemade thick mayonnaise |
| 1 | t | Dijon mustard |
| 1/2 | t | Chopped capers |
| 1 | Cornichon, finely chopped | |
| Juice of one lemon | ||
| 1/2 | Anchovy, rinsed and chopped | |
| 1 | t | Champagne vinegar |
| 1 | t | Chopped fresh tarragon |
| 1 | t | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 191
Calories From Fat: 108
Total Fat: 12.4g
Cholesterol: 37.8mg
Sodium: 768.4mg
Potassium: 97.3mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: <1g
Protein: 16.8g