Mushroom pancakes with a duck ragu

4 servings

Ingredients

Quantity Ingredient
1.00 large egg
1.00 cup milk
1½ cup flour
1.00 tablespoon chopped onion
½ cup chopped green onions
2.00 teaspoon minced garlic
1.00 cup confit of mushrooms; see * note
1 emeril's essence; see * note
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon confit of mushrooms oil; see * note
2.00 ounce andouille sausage; chopped
8.00 ounce duck confit; shredded
2.00 tablespoon minced shallots
½ cup peeled; seeded, chopped tomatoes
1½ cup veal reduction
1.00 tablespoon butter
2.00 teaspoon finely-chopped parsley
4.00 fried spinach leaves
¼ cup grated parmigiano-reggiano cheese
1.00 tablespoon chopped parsley
1 emeril's essence; see * note

Directions

* 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, ¼ cup green onions, and 1 teaspoon garlic. Stir in the Confit Of Mushrooms. Season with Emeril's Essence, salt and pepper.

Makes about 2¼ 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 ½-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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-11-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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