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  • Mushroom Pancakes With A Duck Ragu

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    Mushroom Pancakes With A Duck Ragu
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lrg Egg
    • 1 c. Lowfat milk
    • 1 1/2 c. Flour
    • 1 Tbsp. Minced onion
    • 1/2 c. Minced green onions
    • 2 tsp Chopped garlic
    • 1 c. Confit Of Mushrooms see * Note see * Note
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 2 Tbsp. Confit Of Mushrooms oil see * Note
    • 2 ounce Andouille sausage minced
    • 8 ounce Duck confit shredded
    • 2 Tbsp. Chopped shallots
    • 1/2 c. Peeled, seeded, minced tomatoes
    • 1 1/2 c. Veal reduction
    • 1 Tbsp. Butter
    • 2 tsp Finely-minced parsley
    • 4 x Fried spinach leaves
    • 1/4 c. Grated Parmigiano-Reggiano cheese
    • 1 Tbsp. Minced parsley see * Note

    Directions

    1. In a mixing bowl, whisk the egg, lowfat milk and flour, together. Whisk in the onions, 1/4 c. green onions, and 1 tsp. garlic. Stir in the Confit Of Mushrooms. Season with Emeril's Essence, salt and pepper.
    2. Makes about 2 1/4 c. batter.
    3. Heat 2 Tbsp. of the Confit Of Mushrooms oil in a saute/fry pan. When the oil is warm, spoon out the batter to create 2 1/2-inch pancakes and cook till golden, for about 2 min on each side. Remove from the pan and season with the Essence.
    4. In a saute/fry pan, heat the remaining oil. When the oil is warm, render the sausage for 2 min. Add in shallots and garlic. Saute/fry for 1 minute. Add in the green onions, duck confit, and tomatoes. Saute/fry for 1 minute. Stir in the veal reduction and bring to a simmer. Season with salt and pepper. Simmer for 2 min. Remove from the heat and stir in the butter. Stir in the parsley.
    5. Place two pancakes in the center of the plate. Spoon the ragu over the pancakes. Garnish with spinach, cheese and parsley.
    6. This recipe yields 4 servings.

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