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1
In a large saute pan, over medium heat, add the olive oil.
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2
When the oil is hot, add the shallots.
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3
Season the shallots with salt and pepper.
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4
Saute the shallots for 1 minute.
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5
Stir in the garlic and tomatoes.
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6
Season with salt and pepper.
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7
Saute for 2 minutes.
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8
Stir in the duck meat.
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9
Saute for 1 minute.
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10
Stir in the reduction and bring the liquid to a boil.
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11
Reduce to a simmer and cook for 3 to 4 minutes.
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12
Stir in the butter and parsley.
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13
Remove from the heat and re-season if necessary.
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14
Serve over mash potatoes or cheesy grits.
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15
Duck Reduction: 6 cups duck stock 1/2 cup chopped onions 1/4 cup chopped carrots 1/4 cup chopped celery 1 bouquet garni
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16
In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni.
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17
Bring the liquid up to a boil and reduce to a simmer.
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18
Simmer until the liquid reduces by half, about 1 1/2 hours.
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19
Strain through a fine-mesh strainer and cool.
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20
Refrigerate overnight and remove any congealed fat from the surface.
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21
The reduction can be stored in the freezer in ice cube trays for 1 month.
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22
Break and crack the carcass.
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23
In a large stockpot, heat the vegetable oil.
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24
Season the bones with salt and pepper.
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25
Add the bones to the pot and brown for about 10 minutes, stirring often.
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26
Add the onions, carrots, celery, garlic, and bay leaves.
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27
Season the mixture with salt.
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28
Cook until the vegetables are soft, about 5 minutes, stirring often.
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29
Add the wine and tomato paste and stir to mix.
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30
Cook for 5 minutes, stirring occasionally.
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31
Add the water.
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32
Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture.
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33
Bring the mixture to a boil.
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34
Skim off any cloudy scum that rises to the surface.
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35
Reduce the heat to medium and simmer, uncovered, for 3 hours.
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36
Strain through a fine-mesh strainer and cool.
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37
Refrigerate overnight and remove any congealed fat from the surface.
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38
The stock can be stored in the freezer for 1 month.
