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Pan Roasted Duck Breast and Ragout

Pan Roasted Duck Breast and Ragout

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Master’s Touch® Demi-Glace Sauce Concentrate, Pan Roasted Duck Breast with Tomato, Shitake Mushroom and Tarragon Ragout consists of duck, tarragon, garlic, red wine, tomatoes, shiitake mushrooms, capers, and tarragon.

What You'll Need

Recipe Ingredients

Yield: 10 servings

Amount Ingredients
10 6-oz. Duck Breasts, Skinless
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Dried Tarragon
2 Tbsp. Butter
2 Tbsp. Olive Oil
2 Tbsp. Garlic, Chopped
1 cup Red Wine
1 qt. Custom Culinary® Master’s Touch® Demi-Glace Sauce Concentrate, Prepared
20 oz. Chopped Tomatoes, Canned
1 lb. Shitake Mushrooms, Sliced
3 Tbsp. Capers
1 Tbsp. Tarragon, Fresh, Chopped
PREPARATION

  1. Season duck with salt, pepper and tarragon.
  2. In a large sauté pan, melt butter and add olive oil. Sauté duck for 5 minutes on each side. Add garlic.
  3. Place sauté pan in oven and roast duck breast until 150°F. Remove duck from pan. Keep hot.
  4. Deglaze pan with red wine. Reduce by half. Add prepared Master’s Touch® Demi-Glace Sauce Concentrate to pan. Heat gently, stirring constantly.
  5. Add tomatoes, shitake mushrooms, capers, tarragon and simmer.
  6. Spoon sauce over duck breast and serve.