Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Anne's Celery Root Remoulade With Smoked Duck Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasAnne's Celery Root Remoulade With Smoked Duck Recipe - Cooking Index

Anne's Celery Root Remoulade With Smoked Duck

Type: Poultry
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 cup 237mlHomemade thick mayonnaise
1 teaspoon 5mlDijon mustard
1/2 teaspoon 2.5mlChopped capers
1   Cornichon - finely chopped
  Juice of one lemon
1/2   Anchovy - rinsed and chopped
1 teaspoon 5mlChampagne vinegar
1 teaspoon 5mlChopped fresh tarragon
1 teaspoon 5mlChopped fresh parsley
12 oz 340gCelery root - peeled and grated
  Salt - to taste
  Freshly-ground white pepper - to taste
2   Red bliss potatoes - sliced thin, blanche
1/2 cup 118mlChampagne and herb vinaigrette
10 oz 284gSmoked duck breast - seared medium-rare
2 tablespoons 30mlFinely-chopped parsley

Recipe Instructions

In a mixing bowl, combine the mayonnaise, Dijon, capers, cornichon, lemon juice, anchovies, vinegar, and herbs. Mix thoroughly. Season with salt and pepper. Fold in the grated celery root. Season the sliced potatoes with salt and pepper.

In the center of the plate, layer the potatoes forming a 3-inch circle. Using a 3-inch circle cutter, form 1/2 cup of remoulade on top of the potatoes. Thinly slice the smoked duck and wrap around the remoulade. Drizzle the vinaigrette around the plate. Garnish with parsley.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2373 broadcast 10-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.