01-23-2007, 05:24 AM
1 cup Homemade thick mayonnaise
1 tsp Dijon mustard
1/2 tsp Chopped capers
1 x Cornichon finely chopped
Juice of one lemon
1/2 x Anchovy rinsed and chopped
1 tsp Champagne vinegar
1 tsp Chopped fresh tarragon
1 tsp Chopped fresh parsley
12 oz Celery root peeled and grated
Salt to taste
Freshly-ground white pepper to taste
2 x Red bliss potatoes sliced thin, blanche
1/2 cup Champagne and herb vinaigrette
10 oz Smoked duck breast seared medium-rare
2 tbl Finely-chopped parsley
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.
This recipe yields 4 servings.
1 tsp Dijon mustard
1/2 tsp Chopped capers
1 x Cornichon finely chopped
Juice of one lemon
1/2 x Anchovy rinsed and chopped
1 tsp Champagne vinegar
1 tsp Chopped fresh tarragon
1 tsp Chopped fresh parsley
12 oz Celery root peeled and grated
Salt to taste
Freshly-ground white pepper to taste
2 x Red bliss potatoes sliced thin, blanche
1/2 cup Champagne and herb vinaigrette
10 oz Smoked duck breast seared medium-rare
2 tbl Finely-chopped parsley
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.
This recipe yields 4 servings.