Duck Ragout (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons olive oil |
1/2 cup minced shallots |
2 tablespoons chopped garlic |
1 cup peeled, seeded and chopped tomatoes |
2 cups shredded roasted duck breasts |
2 1/2 cups duck reduction |
1 tablespoon cold butter |
1 tablespoon finely chopped fresh parsley |
Directions:
1. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the shallots. Season the shallots with salt and pepper. Saute the shallots for 1 minute. Stir in the garlic and tomatoes. Season with salt and pepper. Saute for 2 minutes. Stir in the duck meat. Saute for 1 minute. Stir in the reduction and bring the liquid to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the butter and parsley. Remove from the heat and reseason if necessary. Serve over mashed potatoes or cheesy grits.
|
|