Duck confit cakes with poached eggs

Yield: 4 servings

Measure Ingredient
½ cup olive oil - (to 1 cup); for pan-frying
2.00 large white potatoes; peeled and grated
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 cup duck confit
½ cup caramelized yellow onions
4.00 large eggs
1 wild and exotic hollandaise; see * note
1.00 tablespoon caviar
3.00 fried spinach leaves
1.00 tablespoon chopped chives
1.00 tablespoon brunoise red peppers
1.00 tablespoon brunosie yellow peppers

* Note: See the “Wild And Exotic Hollandaise” recipe which is included in this collection.

Bring a small pot of salted water with a bit of vinegar up to a boil.

In a large saute 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 ¼ 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 potatoes down to secure the cakes. Using a metal 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 egg 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 2½ minutes.

Remove the eggs with a slotted spoon and drain on a paper-lined plate. Place a cake in the center of a plate. Lay the poached egg on top of the cake. Spoon the Wild And Exotic Hollandaise over the egg and around the sides. Garnish with the caviar, fried spinach, chives and peppers. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2426 broadcast 03-23-1997) Downloaded from their Web-Site -

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

03-23-1997

Recipe by: Emeril Lagasse

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