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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