Duck Confit Cakes With Poached Eggs

The Pharisees were desperately determined to not break the laws of God. Consequently they devised a system to keep them from even coming close to angering God. They contrived a “fence” of Pharisaic rules that, if man would keep them, would guarantee a safe distance between himself and the laws of God… The “fence” or “hedge” laws accumulated into hundreds over the years and were passed around orally. Soon it became apparent that they were far from optional. These laws became every inch as important as the scriptural laws and in some instances far more crucial (William Coleman).

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CATEGORY	CUISINE	TAG	YIELD
Eggs		Duck, Eggs, Essence of, Potatoes	4	Servings

INGREDIENTS

1/2	c	Olive oil for pan-frying
		up to 1
2		White potatoes, peeled and
		grated
		Salt and pepper
1	c	Duck confit
1/2	c	Caramelized yellow onions
4		Eggs
1	T	Caviar
3		Fried spinach leaves
1	T	Chopped chives
1	T	Brunoise red peppers
1	T	Brunosie yellow peppers

INSTRUCTIONS

Chef demo grating the potatoes. Bring a small pot of salted water  with
a bit of vinegar up to a boil. In a large sautÃ© pan, heat the  olive
oil. Season the grated potatoes with salt and pepper. Divide  the
potatoes in half. With one half of the mixture, make four small  mounds
of grated potatoes. Using your hand, gently press the potatoes  down to
1-inch thick. Lay 1/4 cup of the duck confit on top of each  potato
mound. Spoon about 2 tablespoons of the onions on top of the  confit.
Cover the top of the cake with the remaining potatoes. Gently  press
the cakes down to secure the cakes. Using a met al spatula  gently
place the cakes in the hot oil. Fry the cakes for 2 to 3  minutes on
each side or until golden brown. Remove the cakes from the  oil and
drain on a paper-lined plate. Season the cakes with salt and  pepper.
Crack each into a small cup. When the water is up to a boil.  Gently
pour the egg into the water. Cook the eggs for about 2 to 2  1/2
minutes. Remove the eggs with a slotted spoo n and drain on a
paper-lined plate.  From Essence of Emeril Show # 2426  Recipe by:
Emeril Lagasse Posted to MC-Recipe Digest V1 #533 by  "Master Harper
Gaellon" <gaellon@inch.com> on Mar 21, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 393 Calories From Fat: 158 Total Fat: 17.8g Cholesterol: 246.9mg Sodium: 810.7mg Potassium: 882.5mg Carbohydrates: 31.3g Fiber: 4.4g Sugar: 2.7g Protein: 26.7g