Yield: 2 servings
|1 tablespoon||Olive oil|
|2 ounces||Chorizo sausage; diced|
|2 tablespoons||Minced shallots|
|2 teaspoons||Minced garlic|
|4 \N||Italian Roma tomatoes; quartered, roasted|
|¾ cup||Veal reduction|
|½ cup||Duck confit|
|1 tablespoon||Chopped parsley|
|\N \N||Red Lentil Cakes; see * Note 1|
|\N \N||Fried shallot crust; see * Note 2|
* Note 1: See the "Red Lentil Cakes" recipe which is included in this collection.
* Note 2: Use 2 whole shallots, cut into rings, dredged in flour and fried.
In a saute pan, heat the olive oil. When the oil is hot, saute the chorizo sausage for 1 minute. Add the shallots, garlic, and tomatoes and saute for 1 minute. Season with salt and black pepper. Add the veal reduction and bring up to a simmer. Stir in the confit and parsley. Stir in the butter.
Remove from the heat. Spoon the sauce in the center of the plate. Lay two of the cakes in the center of the sauce. Garnish with fried shallot crust and parsley. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2414 broadcast 11-29-1996) 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.