Free Recipe Mushroom Pancakes with a Duck Ragu
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Mushroom Pancakes with a Duck Ragu Recipe
1 lg Egg
1 c Milk
1-1/2 c Flour
1 tb Chopped onion
1/2 c Chopped green onions
2 ts Minced garlic
1 c Confit Of Mushrooms; see *
-Note
Emeril s Essence; see * Note
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Confit Of Mushrooms oil; see
-* Note
2 oz Andouille sausage; chopped
8 oz Duck confit; shredded
2 tb Minced shallots
1/2 c Peeled; seeded, chopped
-tomatoes
1-1/2 c Veal reduction
1 tb Butter
2 ts Finely-chopped parsley
4 Fried spinach leaves
1/4 c Grated Parmigiano-Reggiano
-cheese
1 tb Chopped parsley
Emeril s Essence; see * Note
Mushroom Pancakes with a Duck Ragu Preparation
* 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. 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@prodigy.com 12-11-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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