Anne's Celery Root Remoulade with Smoked Duck
- 1 cup homemade thick mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon chopped capers
- 1 cornichon, finely chopped
- Juice of one lemon
- 1/2 anchovy, rinsed and chopped
- 1 teaspoon champagne vinegar
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh parsley
- 1 (about 12 ounces) celery root, peeled and grated
- Salt and white pepper
- 2 red bliss potatoes, thinly sliced and blanched
- 1/2 cup champagne and herb vinaigrette
- 1 (10-ounce) smoked duck breast seared medium rare
- 2 tablespoons 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.
mayonnaise, mustard, capers, cornichon, lemon, anchovy, champagne vinegar, tarragon, parsley, celery root, salt, red bliss potatoes, vinaigrette, parsley
Taken from www.foodnetwork.com/recipes/emeril-lagasse/annes-celery-root-remoulade-with-smoked-duck-recipe.html (may not work)