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Mushroom Pancakes With A Duck Ragu

  • Yield: 4 servings


  • 1 large egg
  • 1 cup milk
  • 1 1/2 cup flour
  • 1 tablespoon chopped onion
  • 1/2 cup chopped green onions
  • 2 teaspoons minced garlic
  • 1 cup confit mushrooms
  • 2 tablespoons mushroom confit oil
  • 2 ounces chopped Andouille sausage
  • 8 ounces duck confit, shredded
  • 2 tablespoons minced shallots
  • 1/2 cup peeled, seeded, and chopped tomatoes
  • 1 1/2 cups veal reduction
  • 1 tablespoon butter
  • 2 teaspoons finely chopped parsley
  • 4 fried spinach leaves
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped parsley
  • Essence


  • In a mixing bowl, whisk the egg, milk and flour, together. Whisk in the onions, 1/4 cup green onions, and 1 teaspoon garlic. Stir in the mushrooms. Season with Essence, salt and pepper. Makes about 2 1/4 cups batter. Heat 2 tablespoons of the confit oil in a saute pan. When the oil is hot, spoon out the batter to form 2 1/2-inch pancakes and cook until golden brown, for about 2 minutes on each side. Remove from the pan and season with Essence. In a saute pan, heat the remaining oil. When the oil is hot, render the sausage for 2 minutes. Add shallots and garlic. Saute for 1 minute. Add the green onions, duck confit, and tomatoes. Saute for 1 minute. Stir in the veal reduction and bring to a simmer. Season with salt and pepper. Simmer for 2 minutes. Remove from the heat and stir in the butter. Stir in the parsley. Place two pancakes in the center of the plate. Spoon the ragu over the pancakes. Garnish with spinach, cheese and parsley.