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1/2 c Olive oil for pan-frying,
-(up to 1)
2 lg White potatoes, peeled and
-grated
Salt and pepper
1 c Duck confit
1/2 c Caramelized yellow onions
4 lg Eggs
1 tb Caviar
3 Fried spinach leaves
1 tb Chopped chives
1 tb Brunoise red peppers
1 tb Brunosie yellow peppers
Chef demo grating the potatoes. Bring a small pot of salted water with a
bit of vinegar up to a boil. In a large saut?pan, heat the olive oil.
Season the grated potatoes with salt and pepper. Divide the potatoes in
half. With one half of the mixture, make four small mounds of grated
potatoes. Using your hand, gently press the potatoes down to 1-inch thick.
Lay 1/4 cup of the duck confit on top of each potato mound. Spoon about 2
tablespoons of the onions on top of the confit. Cover the top of the cake
with the remaining potatoes. Gently press the cakes down to secure the
cakes. Using a met al spatula gently place the cakes in the hot oil. Fry
the cakes for 2 to 3 minutes on each side or until golden brown. Remove the
cakes from the oil and drain on a paper-lined plate. Season the cakes with
salt and pepper. Crack each into a small cup. When the water is up to a
boil. Gently pour the egg into the water. Cook the eggs for about 2 to 2
1/2 minutes. Remove the eggs with a slotted spoo n and drain on a
paper-lined plate.
From Essence of Emeril Show # 2426
Yields
4 Servings
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