Episode 25 Recipe: Dry Aged Duck Ragu

Ingredients:
2 large duck breasts (we used mallard)
3 shallots, sliced
2 garlic cloves, minced
1 pint cremini mushrooms, sliced
1/3 C sweet vermouth
1 1/2 C low sodium chicken broth
1/4 C heavy cream
1 tsp dried basil
2 Tbsp fresh parsley
1/2 C grated parmesan

- Over medium heat, coat the bottom of the large skillet with olive oil.
- Once shimmering, add shallots and garlic, stirring occasionally until the shallots become translucent (6-8 minutes)
- Add mushrooms, salt, and pepper. Stir mushrooms until the liquid they release has cooked off.
- Remove the skillet from the stove to avoid a flare-up, and add vermouth to the skillet.
- After 1-2 minutes, return skillet to heat and allow to cook off for 1-2 more minutes.
- Add broth. Once simmering, reduce heat to low-medium low and let simmer for 30 minutes.
- While waiting for the broth to cook down, salt and pepper each breast on both sides.
- Over medium heat, coat an oven safe skillet with olive oil. When shimmering, add breast and cook for 6-7 minutes.
- Flip the breasts and cook for an additional 4 minutes or until Internal temperature reads 145°F. Set aside.
- Once broth finishes simmering, add heavy cream, herbs, and cheese.
- Plate the breasts, sliced or whole, and smother with the mushroom sauce.

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