Duck Ragout

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	46g / 1.6oz	Minced shallots
2 tablespoons	30ml	Chopped garlic
1 cup	62g / 2.2oz	Peeled, seeded, chopped tomatoes
2 cups	474ml	Shredded roasted duck breasts
2 1/2 cups	592ml	Duck Reduction - see * Note
1 tablespoon	15ml	Cold butter
1 tablespoon	15ml	Finely-chopped fresh parsley

Recipe Instructions

* Note: See the "Duck Reduction" recipe which is included in this collection.

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 Duck 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 mash potatoes or cheesy grits.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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