Mushroom pancakes with a duck ragu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | large | egg |
| 1.00 | cup | milk |
| 1½ | cup | flour |
| 1.00 | tablespoon | chopped onion |
| ½ | cup | chopped green onions |
| 2.00 | teaspoon | minced garlic |
| 1.00 | cup | confit of mushrooms; see * note |
| 1 | emeril's essence; see * note | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | confit of mushrooms oil; see * note |
| 2.00 | ounce | andouille sausage; chopped |
| 8.00 | ounce | duck confit; shredded |
| 2.00 | tablespoon | minced shallots |
| ½ | cup | peeled; seeded, chopped tomatoes |
| 1½ | cup | veal reduction |
| 1.00 | tablespoon | butter |
| 2.00 | teaspoon | finely-chopped parsley |
| 4.00 | fried spinach leaves | |
| ¼ | cup | grated parmigiano-reggiano cheese |
| 1.00 | tablespoon | chopped parsley |
| 1 | emeril's essence; see * note | |
Directions
* Note: See the "Confit Of Mushrooms" and "Emeril's Essence Information" recipes which are included in this collection.
In a mixing bowl, whisk the egg, milk and flour, together. Whisk in the onions, ¼ cup green onions, and 1 teaspoon garlic. Stir in the Confit Of Mushrooms. Season with Emeril's Essence, salt and pepper.
Makes about 2¼ cups batter. Heat 2 tablespoons of the Confit Of Mushrooms oil in a saute pan. When the oil is hot, spoon out the batter to form 2 ½-inch pancakes and cook until golden brown, for about 2 minutes on each side. Remove from the pan and season with the Essence. In a saute pan, heat the remaining oil. When the oil is hot, render the sausage for 2 minutes. Add shallots and garlic. Saute for 1 minute. Add the green onions, duck confit, and tomatoes. Saute for 1 minute. Stir in the veal reduction and bring to a simmer. Season with salt and pepper. Simmer for 2 minutes. Remove from the heat and stir in the butter. Stir in the parsley. Place two pancakes in the center of the plate. Spoon the ragu over the pancakes. Garnish with spinach, cheese and parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2428 broadcast 10-14-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-11-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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