Duck Polenta with Duck Ragout

Serving Size {6 Servings}

Ingredients


Polenta:


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


Ragout:


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

Directions

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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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