| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 1/2 | c | Minced shallots |
| 2 | tb | Chopped garlic |
| 1 | c | Peeled; seeded and chopped tomatoes |
| 2 | c | Shredded roasted duck breasts |
| 2 1/2 | c | Duck reduction |
| 1 | tb | Cold butter |
| 1 | tb | Finely chopped fresh parsley |
INSTRUCTIONS
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 recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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