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
* 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.
Yields
4 servings