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Yield: 4 to 6 servings
Ingredients for the Ragu:
1 tablespoon cold butter
2 tablespoons olive oil
1 pound assorted exotic mushrooms, cleaned and thinly sliced
1/2 cup minced shallots
1 tablespoon chopped garlic
Salt
Freshly ground pepper
3 cups duck or chicken stock
1 cup peeled, seeded and chopped tomatoes
2 cups shredded roasted duck breasts
1 tablespoon finely chopped fresh parsley
Method For the Ragu:
In a large saute pan, over medium heat, add the butter and the olive oil. When hot, add the mushrooms, shallots and garlic. Season with salt and pepper. Add the duck stock and simmer for about 5 minutes. Add the tomatoes and the duck meat. Simmer for about 10 to 15 minutes or until the flavors marry and the sauce to thicken slightly.
Ingredients for the polenta:
3 cups duck or chicken stock
Salt
Freshly ground white pepper
3/4 cup white cornmeal
1/4 cup freshly grated Parmigiano-Reggiano cheese
Method For the Polenta:
In a medium-size saucepan, heat the stock. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir the cheese into the polenta. Season with salt and pepper.
To finish:
Spoon the polenta into each serving bowl. Ladle the ragu over the polenta. Garnish with parsley.
This recipe was featured on the Everything But the Quack Episode of Emeril Green.
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