Duck and Mushroom Ragout on Herbed Polenta

Recipe shared by Stacy Simpson

• 1/3 ounce (10-gram package) dried porcini mushrooms
• 1/3 cup boiling water
• 1 ½ tablespoons olive oil
• 2 whole duck breasts, split, boned, skinned or speckle belly goose breasts are great also!
• Salt and freshly ground pepper
• 2 large shallots, minced
• 1 ½ tablespoons balsamic or red wine vinegar
• ½ pound fresh cremini or shitake mushrooms, sliced (any mushrooms are fine)
• 1 cup beef stock or broth
• 1 cup whipping cream
• Herbed polenta ( I used grits )
• 2 tablespoons minced fresh parsley
• 1 large plum tomato, seeded, diced

Put dried mushrooms in a small bowl and pour boiling water over them. Let stand 20 minutes. Remove mushrooms from liquid and pat dry. Strain and reserve liquid ( I could not find this package so I used fresh mushrooms and sautéed them.)

Heat oil in a large, heavy skillet. Add duck, season with salt and pepper. Cook over high heat, turning once, until seared, 4 to 5 minutes; remove from pan and set aside.

Add shallots to pan; cook 1 minute. Add vinegar, using it to stir up browned bits from the bottom of the pan.

Cook until skillet is almost dry. Add fresh mushrooms; cook over high heat., stirring constantly, until they begin to brown, 2 to 3 minutes.

Add reserved soaked mushrooms and their liquid and beef broth. Heat to a boil and cook until liquid is reduced by half.

Add cream and simmer gently 4 to 5 minutes.

Cut duck breasts into ¾ - inch strips. Add them to the skillet along with any accumulated juice.

Add salt and pepper and cook until duck is cooked as desired, 1 to 2 minutes.

To serve, cut polenta into triangles and place 2 on each plate. Top with ragout. Sprinkle parsley and diced tomato over top.