Yield: 3 servings
|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||extra chopped fresh sage; for garnish|
|1||salt; to taste|
|1||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@...
Recipe by: Emeril Lagasse
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