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Ingredients

• 1 cup homemade thick mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon chopped capers
• 1 cornichon, finely chopped
• Juice of one lemon
• 1/2 anchovy, rinsed and chopped
• 1 teaspoon champagne vinegar
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh parsley
• 1 (about 12 ounces) celery root, peeled and grated
• Salt and white pepper
• 2 red bliss potatoes, thinly sliced and blanched
• 1/2 cup champagne and herb vinaigrette
• 1 (10-ounce) smoked duck breast seared medium rare
• 2 tablespoons finely chopped parsley

Description

Anne's Celery Root Remoulade With Smoked Duck

Emerils