Duck Polenta with Duck Ragout

Serving Size {6 Servings}



2 Cups Duck or Chicken Stock

1/4 Teaspoon Salt

4 oz Cornmeal

2 oz Cooked Duck Meat, small dice

1 oz Grated Parmesan Cheese

1 oz Grated Romano Cheese

1 oz Butter

1 Teaspoon Chopped Parsley


2 Tablespoons Olive Oil

3 oz Shallots, Chopped

1 Teaspoon Minced Garlic

3 oz Sliced Mushrooms

1/2 Cup Dry White Wine

4 oz Canned Diced Tomatoes, Undrained

6 oz Cooked Duck Meat, Diced

1 Cup Duck Demi-glace

1 Tablespoon Chopped Parsley

Salt to Taste

2 oz Butter


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1. Polenta: Combine stock and salt. Add half of the cornmeal; bring to a boil. Stir in remaining cornmeal. Cook 15-20 minutes over low heat, stirring constantly.

2. Add 2 oz. duck meat, cheeses, butter and parsley. Stir until butter is melted. Pour into one well-greased 3"x10" tureen or loaf pan; refrigerate until cold.

3. Slice polenta into 1/2" portions.

4. Ragout: saute shallots in oil. Add garlic, mushrooms and wine; reduce until dry.

5. Add tomatoes, duck meat, demi-glace and parsley. Reduce until sauce coats back of spoon. Add salt; finish with butter.

6. Service: For each potion: grill 3 slices of polenta. In center of plate, place slices in semi-circle with top end stacked on top of each other. Ladle 3 oz of duck ragout in front of polenta; serve immediately.

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