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Recipe Name: Anne's Celery Root Remoulade With Smoked Duck Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Cup(s) Homemade thick mayonnaise
1 Teaspoon(s) Dijon mustard
1/2 Teaspoon(s) Chopped capers
1 Cornichon, finely chopped
Juice of one lemon
1/2 Anchovy, rinsed and chopped
1 Teaspoon(s) Champagne vinegar
1 Teaspoon(s) Chopped fresh tarragon
1 Teaspoon(s) Chopped fresh parsley
12 Ounce(s) Celery root, peeled and
Salt, to taste
Freshly-ground white pepper
to taste
2 Red bliss potatoes, sliced
thin blanche
1/2 Cup(s) Champagne and herb
10 Ounce(s) Smoked duck breast, seared
2 Tablespoon(s) 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2373 broadcast 10-14-1996) Downloaded from their
Web-Site - Formatted for MasterCook by MR MAD,
aka Joe Comiskey - 12-12-1996 Recipe by: Emeril
Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 191
Calories From Fat: 108
Total Fat: 12.4g
Cholesterol: 37.8mg
Sodium: 768.4mg
Potassium: 97.3mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: <1g
Protein: 16.8g

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