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Chorizo And Roasted Tomato Ragu

  • Yield: 2 servings


  • 1 tablespoon olive oil
  • 2 ounces diced Chorizo sausage
  • 2 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 4 Italian Roma tomatoes, quartered and roasted
  • 3/4 cup veal reduction
  • 1/2 cup duck confit
  • 1 tablespoon chopped parsley
  • 1 tablespoon butter
  • Fried shallot crust (use 2 whole shallots, cut into rings and dredged in flour and fried)
  • Parsley


  • In a saute pan, heat the olive oil. When the oil is hot, saute the chorizo sausage for 1 minute. Add the shallots, garlic, and tomatoes and saute for 1 minute. Season with salt and black pepper. Add the veal reduction and bring up to a simmer. Stir in the confit and parsley. Stir in the butter. Remove from the heat. Spoon the sauce in the center of the plate. Lay two of the cakes in the center of the sauce. Garnish with shallot crust and parsley.