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Anne's Celery Root Remoulade With Smoked Duck

  • Yield: 4 servings


  • 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


  • 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 sliced potatoes with salt and pepper. In the center of the plate, layer the potatoes forming a 3-inch circle. Using a 3-inch circle cutter, form 1/2 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.