Episode 25 – Duck and Mushroom Ragu
https://youtu.be/4xcyu_xBpxw 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 Directions: 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. Add vermouth to the skillet, away from any open flames Return skillet to heat and allow to cook off for 2-3 minutes. Add broth. Once simmering, reduce heat…