Cooking Index - Cooking Recipes & IdeasDuck And Mushroom Ragú Over Creamy Polenta Recipe - Cooking Index

Duck And Mushroom Ragú Over Creamy Polenta

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Ragu
2 tablespoons 30mlOlive oil
1/2 cup 46g / 1.6ozMinced shallots
  Salt - to taste
  Freshly-ground black pepper - to taste
1 lb 454g / 16ozAssorted exotic mushrooms, cleaned and thi
1 tablespoon 15mlChopped garlic
1 cup 62g / 2.2ozChopped peeled seeded tomatoes
2 cups 474mlShredded roasted duck breasts
3 cups 711mlVeal reduction
1 tablespoon 15mlCold butter
1 tablespoon 15mlFinely-chopped fresh parsley
  Polenta
3 cups 711mlChicken stock
1 tablespoon 15mlButter
  Salt - to taste
  Freshly-ground white pepper - to taste
3/4 cup 46g / 1.6ozWhite cornmeal
1/2 cup 118mlHeavy cream
1/4 cup 36g / 1.3ozFreshly-grated Parmigiano-Reggiano cheese

Recipe Instructions

For the Ragú: 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 mushrooms and garlic. Season with salt and pepper. Saute for 2 minutes. Add the tomatoes. Season with salt and pepper. Saute for 1 minute. 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.

For the Polenta: In a medium-size saucepan, over medium heat, combine the stock and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir the cream and cheese into the polenta. Season with salt and pepper.

To finish: Stir the butter and parsley into the ragu. Remove from the heat and reseason if necessary. Spoon the polenta into each serving bowl. Ladle the ragú over the polenta. Garnish with parsley.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D62) - from the TV FOOD - NETWORK

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