Mushroom Pancakes With A Duck Ragu Recipe
Servings: 4
Ingredients
- 1 lrg Egg
- 1 c. Lowfat milk
- 1Â 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
- Â Â Salt to taste
- Â Â 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
- 1Â 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
- 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.
- Makes about 2 1/4 c. batter.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 94 | 26% |
| Total Fat 10.63g | 13% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 367mg | 15% |
| Potassium 1665mg | 48% |
| Total Carbs 50.88g | 14% |
| Dietary Fiber 7.3g | 24% |
| Sugars 5.27g | 4% |
| Protein 18.12g | 29% |
