Recipe - Annes Celery Root Remoulade With Smoked Duck

1 cup Homemade thick mayonnaise
1 teaspoon Dijon mustard
One half teaspoon Chopped capers
1 Cornichon; finely chopped
Juice of one lemon
One half Anchovy; rinsed and chopped
1 teaspoon Champagne vinegar
1 teaspoon Chopped fresh tarragon
1 teaspoon Chopped fresh parsley
12 ounce Celery root; peeled and
grated
Salt; to taste
Freshlyground white pepper;
to taste
2 Red bliss potatoes; cut or sliced up
thin, blanche
One half cup Champagne and herb
vinaigrette
10 ounce Smoked duck breast; seared
mediumrare
2 tablespoon Finelychopped parsley

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
cut or sliced up potatoes with salt and pepper. In the center of the plate,
layer the potatoes forming a 3inch circle. Using a 3inch circle
cutter, form One half 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. This recipe
yields 4