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chicken confit sandwich

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup Thinly sliced new potatoes

  2. Roasted Garlic and Black

  3. Pepper Aioli:

  4. 2 Egg yolks

  5. 4 Cloves roasted garlic

  6. 1 tablespoon Black pepper

  7. 1 cup Olive oil

  8. Fillings:

  9. 1 cup Shredded chicken or duck

  10. Confit

  11. 2 Whole roasted roma tomatoes,

  12. Julienned

  13. cup Wilted spinach seasoned with

  14. Garlic, shallots, salt and Pepper

  15. 1 Grilled red onion ring

  16. 3 slices Terrabone or any other hard

  17. 2" by

  18. 1/4"

  19. 2 slices Braided bread, recipe above

  20. Garnish:

  21. Potato Chips

  22. 2 tablespoons Chopped parsley

Instructions Jump to Ingredients ↑

  1. Preheat the fryer or begin to heat oil in a deep saute pan until a deep fat fry thermometer inserted registers 375 degrees F. Carefully place potatoes into the hot oil and cook, turning until golden brown.

  2. Meanwhile make the aioli. In a bowl mash together egg yolks and roasted garlic and then stir in the crushed black pepper. Now slowly whisk in the olive oil and season with salt and pepper.

  3. Transfer the potatoes to a plate and drain on paper towels to remove excess oil. While potatoesare still hot season with salt, pepper and Essence.

  4. Spread the aioli evenly over the bread. Starting with the confit, layer each of the following recipe ingredients on one side of the bread and top with the other slice. Garnish with the potato chips and chopped parsley.

  5. Yield: 1 serving ESSENCE OF EMERIL SHOW#EE2292

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