Anne's celery root remoulade with smoked duck

Yield: 4 servings

Measure Ingredient
1.00 cup homemade thick mayonnaise
1.00 teaspoon dijon mustard
½ teaspoon chopped capers
1.00 cornichon; finely chopped
1 juice of one lemon
½ anchovy; rinsed and chopped
1.00 teaspoon champagne vinegar
1.00 teaspoon chopped fresh tarragon
1.00 teaspoon chopped fresh parsley
12.00 ounce celery root; peeled and grated
1 salt; to taste
1 freshly-ground white pepper; to taste
2.00 red bliss potatoes; sliced thin, blanche
½ cup champagne and herb vinaigrette
10.00 ounce smoked duck breast; seared medium-rare
2.00 tablespoon finely-chopped parsley

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 ½ 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-12-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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