Yield: 3 servings
Measure | Ingredient |
---|---|
1.00 teaspoon | oil |
1.00 cup | cubed; cooked duck meat |
1.00 tablespoon | minced shallots |
½ cup | diced apple |
2.00 cup | cooked wild rice |
1.00 cup | stock; maybe less |
½ tablespoon | chopped fresh sage; plus |
1 \N | extra chopped fresh sage; for garnish |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
Heat oil, add duck and cook, tossing, for 1 minute. Add shallots and apples and cook for 3 minutes. Add rice and stir to mix. Gradually add enough stock, a little at a time, until rice is moistened. Simmer until heated through and season with sage, salt and pepper. Serve garnished with extra sage. This recipe yields 3 to 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-122 broadcast 11-14-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-16-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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