Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Homemade thick mayonnaise

  2. 1 teaspoon 5ml Dijon mustard

  3. 1/2 teaspoon 2 1/2ml Chopped capers

  4. 1 Cornichon - finely chopped Juice of one lemon

  5. 1/2 Anchovy - rinsed and chopped

  6. 1 teaspoon 5ml Champagne vinegar

  7. 1 teaspoon 5ml Chopped fresh tarragon

  8. 1 teaspoon 5ml Chopped fresh parsley

  9. 12 oz 340g Celery root - peeled and grated Salt - to taste Freshly-ground white pepper - to taste

  10. 2 Red bliss potatoes - sliced thin, blanche

  11. 1/2 cup 118ml Champagne and herb vinaigrette

  12. 10 oz 284g Smoked duck breast - seared medium-rare

  13. 2 tablespoons 30ml Finely-chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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