Yield: 4 servings
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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