Yield: 4 servings
|2 cups||Leek rings - (1/4\"); about 3 leeks|
|3 tablespoons||Duck fat or butter|
|½ cup||Dry white wine|
|6 larges||Yukon gold potatoes; peeled, cut 1/4\" dic|
|¼ cup||Chopped chervil|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
In a hot skillet, coat with 1 tablespoon of fat and saute leeks until soft, about 6 minutes. Season. Deglaze with white wine and completely reduce. Set leeks aside, wipe out pan and heat again.
Add remaining fat and sear potatoes brown, about 10 minutes. Add back the leeks and chervil. Move around quickly to heat thoroughly. Check for seasoning.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C08) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 20 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.