Duck Ragout

• 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

1. In a large saute pan, over medium heat, add the olive oil.
2. When the oil is hot, add the shallots.
3. Season the shallots with salt and pepper.
4. Saute the shallots for 1 minute.
5. Stir in the garlic and tomatoes.
6. Season with salt and pepper.
7. Saute for 2 minutes.
8. Stir in the duck meat.
9. Saute for 1 minute.
10. Stir in the reduction and bring the liquid to a boil.
11. Reduce to a simmer and cook for 3 to 4 minutes.
12. Stir in the butter and parsley.
13. Remove from the heat and reseason if necessary.
14. Serve over mashed potatoes or cheesy grits.

olive oil, shallots, garlic, tomatoes, duck breasts, duck reduction, cold butter, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/duck-ragout-recipe.html (may not work)