Duck Polenta with Duck Ragout

Ingredients

Polenta

  • 1

    2 Cups Duck or Chicken Stock

  • 2

    1/4 Teaspoon Salt

  • 3

    4 oz Cornmeal

  • 4

    2 oz Cooked Duck Meat, small dice

  • 5

    1 oz Grated Parmesan Cheese

  • 6

    1 oz Grated Romano Cheese

  • 7

    1 oz Butter

  • 8

    1 Teaspoon Chopped Parsley

Ragout

  • 1

    2 Tablespoons Olive Oil

  • 2

    3 oz Shallots, Chopped

  • 3

    1 Teaspoon Minced Garlic

  • 4

    3 oz Sliced Mushrooms

  • 5

    1/2 Cup Dry White Wine

  • 6

    4 oz Canned Diced Tomatoes, Undrained

  • 7

    6 oz Cooked Duck Meat, Diced

  • 8

    1 Cup Duck Demi-glace

  • 9

    1 Tablespoon Chopped Parsley

  • 10

    Salt to Taste

  • 11

    2 oz Butter

Directions

  • 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.