Emeril Live - S9 E68 Kicking Up Fruit

Fruits can be used in a variety of savory dishes, from marinades and sauces to good old pairings like pork and apples. Emeril Lagasse prepares dishes that get their high notes from bright fruit flavors, including Oven-Roasted Pork Tenderloins with Apple Puree, Seared Magret Duck Breasts with an Apricot-Orange Reduction Sauce, Garlic Mashed Potatoes and Haricots Verts, Braised Chicken with Grapes, Olives and Verjus, and Lemon Mousse with Blackberries and Raspberry Coulis.