Recipe - Duck Ragout

2 tablespoon Olive oil
One half cup Minced shallots
2 tablespoon Chopped garlic
1 cup Peeled; seeded and chopped
tomatoes
2 cup Shredded roasted duck
breasts
2 One half cup Duck reduction
1 tablespoon Cold butter
1 tablespoon Finely chopped fresh parsley

EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS

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 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.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998