Mushroom Pancakes With A Duck Ragu

Recipe Ingredients

1		Egg (large)
1 cup	237ml	Milk
1 1/2 cups	93g / 3.3oz	Flour
1 tablespoon	15ml	Chopped onion
1/2 cup	31g / 1.1oz	Chopped green onions
2 teaspoons	10ml	Minced garlic
1 cup	237ml	Confit Of Mushrooms - see * Note
		Emeril's Essence - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Confit Of Mushrooms oil - see * Note
2 oz	56g	Andouille sausage - chopped
8 oz	227g	Duck confit - shredded
2 tablespoons	30ml	Minced shallots
1/2 cup	31g / 1.1oz	Peeled, seeded, chopped tomatoes
1 1/2 cups	355ml	Veal reduction
1 tablespoon	15ml	Butter
2 teaspoons	10ml	Finely-chopped parsley
4		Fried spinach leaves
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Chopped parsley
		Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Confit Of Mushrooms" and "Emeril's Essence Information" recipes which are included in this collection.

In a mixing bowl, whisk the egg, milk and flour, together. Whisk in the onions, 1/4 cup green onions, and 1 teaspoon garlic. Stir in the Confit Of Mushrooms. Season with Emeril's Essence, salt and pepper. Makes about 2 1/4 cups batter.

Heat 2 tablespoons of the Confit Of Mushrooms oil in a saute pan. When the oil is hot, spoon out the batter to form 2 1/2-inch pancakes and cook until golden brown, for about 2 minutes on each side. Remove from the pan and season with the Essence.

In a saute pan, heat the remaining oil. When the oil is hot, render the sausage for 2 minutes. Add shallots and garlic. Saute for 1 minute. Add the green onions, duck confit, and tomatoes. Saute for 1 minute. Stir in the veal reduction and bring to a simmer. Season with salt and pepper. Simmer for 2 minutes. Remove from the heat and stir in the butter. Stir in the parsley.

Place two pancakes in the center of the plate. Spoon the ragu over the pancakes. Garnish with spinach, cheese and parsley.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2428 broadcast 10-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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