Recipe - Chicken Confit Sandwich

One half cup Thinly cut or sliced up new potatoes

ROASTED GARLIC AND BLACK PEP
2 Egg yolks
4 Cloves roasted garlic
1 tablespoon Black pepper
1 cup Olive oil

FILLINGS
1 cup Shredded chicken or duck
confit
2 Whole roasted roma tomatoes;
julienned
One half cup Wilted spinach seasoned with
garlic; shallots, salt and
pepper
1 Grilled red onion ring
3 sl Terrabone or any other hard
cheese; 2" by 1/4"
2 sl Braided bread; recipe above

GARNISH
Potato Chips
2 tablespoon Chopped parsley

ESSENCE OF EMERIL SHOW#EE2292

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.

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.

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.

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.

Yield: 1 serving

Posted to recipeludigest by molony molony@scsn.net on Mar 13, 1998