Recipe courtesy of Emeril Lagasse
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup minced shallots
  • 2 tablespoons chopped garlic
  • 1 cup peeled, seeded and chopped tomatoes
  • 2 cups shredded roasted duck breasts
  • 2 1/2 cups duck reduction
  • 1 tablespoon cold butter
  • 1 tablespoon finely chopped fresh parsley

Directions

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 mashed potatoes or cheesy grits.

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