Duck And Mushroom Ragú Over Creamy Polenta

Recipe Ingredients

		Ragu
2 tablespoons	30ml	Olive oil
1/2 cup	46g / 1.6oz	Minced shallots
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Assorted exotic mushrooms, cleaned and thi
1 tablespoon	15ml	Chopped garlic
1 cup	62g / 2.2oz	Chopped peeled seeded tomatoes
2 cups	474ml	Shredded roasted duck breasts
3 cups	711ml	Veal reduction
1 tablespoon	15ml	Cold butter
1 tablespoon	15ml	Finely-chopped fresh parsley
		Polenta
3 cups	711ml	Chicken stock
1 tablespoon	15ml	Butter
		Salt - to taste
		Freshly-ground white pepper - to taste
3/4 cup	46g / 1.6oz	White cornmeal
1/2 cup	118ml	Heavy cream
1/4 cup	36g / 1.3oz	Freshly-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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