| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 6 |
c |
Shredded duck confit |
| 1 1/2 |
c |
Mayonnaise |
| 1 |
|
/ cup minced red onions |
|
|
Salt |
|
|
Freshly ground black pepper |
| 12 |
sl |
Caramelized Onion Focaccia |
| 12 |
sl |
Fresh tomato; about 1/4 inch |
|
|
; thick |
| 1 |
lb |
Fresh Mozzarella cheese; cut into 12 slices |
| 2 |
lb |
Sweet potatoes; peeled and thinly |
|
|
; sliced |
INSTRUCTIONS
Preheat the fryer.
In a mixing bowl, combine the confit, 1 cup of the mayonnaise and red
onions. Mix well. If the salad is to dry, add more mayonnaise. Season with
salt and pepper. Spread 1 cup of the salad over evenly over 6 slices of the
bread. Season both sides of the tomatoes with salt and pepper. Lay 2 slices
each of the tomato and cheese over the duck salad. Place the remaining
slices of bread over the cheese. Press each sandwich together. Fry the
potatoes, in batches, until golden brown, about 4 minutes, stirring
occasionally. Remove and drain on paper towels. Season with salt. Slice
each sandwich in half diagonally and serve with the Sweet Potato Chips.
Yields: 6 servings
Converted by MC_Buster.
Per serving: 3362 Calories (kcal); 287g Total Fat; (71% calories from fat);
27g Protein; 227g Carbohydrate; 116mg Cholesterol; 2094mg Sodium Food
Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 13 Vegetable; 0 Fruit;
24 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C58
Converted by MM_Buster v2.0n.
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