Recipe - Duck Confit Cakes With Poached Eggs

One half cup Olive oil for panfrying,
(up to 1)
2 lg White potatoes, peeled and
grated
Salt and pepper
1 cup Duck confit
One half cup Caramelized yellow onions
4 lg Eggs
1 tablespoon Caviar
3 Fried spinach leaves
1 tablespoon Chopped chives
1 tablespoon Brunoise red peppers
1 tablespoon 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 sauté 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 1inch thick.
Lay One fourth 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 paperlined 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
One half minutes. Remove the eggs with a slotted spoo n and drain on a
paperlined plate.

From Essence of Emeril Show # 2426

Recipe by: Emeril Lagasse Posted to MCRecipe Digest V1 #533 by "Master
Harper Gaellon" gaellon@inch.com on Mar 21, 1997