Duck And Mushroom Ragú Over Creamy Polenta Recipe - Cooking Index
Duck And Mushroom Ragú Over Creamy Polenta Recipe - Cooking Index
| Ragu | ||
| 2 tablespoons | Olive oil | |
| 1/2 cup | Minced shallots | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 lb | Assorted exotic mushrooms, cleaned and thi | |
| 1 tablespoon | Chopped garlic | |
| 1 cup | Chopped peeled seeded tomatoes | |
| 2 cups | Shredded roasted duck breasts | |
| 3 cups | Veal reduction | |
| 1 tablespoon | Cold butter | |
| 1 tablespoon | Finely-chopped fresh parsley | |
| Polenta | ||
| 3 cups | Chicken stock | |
| 1 tablespoon | Butter | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 3/4 cup | White cornmeal | |
| 1/2 cup | Heavy cream | |
| 1/4 cup | Freshly-grated Parmigiano-Reggiano cheese |
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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