Anne's Celery Root Remoulade With Smoked Duck

Recipe Ingredients

1 cup	237ml	Homemade thick mayonnaise
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Chopped capers
1		Cornichon - finely chopped
		Juice of one lemon
1/2		Anchovy - rinsed and chopped
1 teaspoon	5ml	Champagne vinegar
1 teaspoon	5ml	Chopped fresh tarragon
1 teaspoon	5ml	Chopped fresh parsley
12 oz	340g	Celery root - peeled and grated
		Salt - to taste
		Freshly-ground white pepper - to taste
2		Red bliss potatoes - sliced thin, blanche
1/2 cup	118ml	Champagne and herb vinaigrette
10 oz	284g	Smoked duck breast - seared medium-rare
2 tablespoons	30ml	Finely-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

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