Red Lentil Cakes With Chorizo And Roasted Tomato Ragu

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 oz	56g	Chorizo sausage - diced
2 tablespoons	30ml	Minced shallots
2 teaspoons	10ml	Minced garlic
4		Italian Roma tomatoes - quartered, roasted
3/4 cup	177ml	Veal reduction
1/2 cup	118ml	Duck confit
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Butter
		Red Lentil Cakes - see * Note 1
		Fried shallot crust - see * Note 2
		Parsley

Recipe Instructions

* Note 1: See the "Red Lentil Cakes" recipe which is included in this collection.

* Note 2: Use 2 whole shallots, cut into rings, dredged in flour and fried.

In a saute pan, heat the olive oil. When the oil is hot, saute the chorizo sausage for 1 minute. Add the shallots, garlic, and tomatoes and saute for 1 minute. Season with salt and black pepper. Add the veal reduction and bring up to a simmer. Stir in the confit and parsley. Stir in the butter. Remove from the heat.

Spoon the sauce in the center of the plate. Lay two of the cakes in the center of the sauce. Garnish with fried shallot crust and parsley.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2414 broadcast 11-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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