Duck Ragu with Polenta

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Decadent, dreamy & done in 20 minutes!

Camille C.
Camille C.

8 minutes

Prep time

15 minutes

Cook time


Stovetop, Pot (small), Frying pan


Duck breast

Step 1

Melt a dab of butter in a pan over medium heat. Pre-cook the duck in the fat. Set it aside to cool. (Refrigerating it overnight is totally fine!) Once cooled, shred the duck into pieces.


Step 2

Peel & mince the shallot.

Duck breast

Step 3

Heat a drizzle of oil in a pan over medium heat. Add the shallot & shredded duck. Cook, stirring for 5 min.

Tomatoes (canned, peeled)
Red wine

Step 4

Add the tomatoes & red wine to the pan. Reduce the heat to low & simmer for 10 min.

Milk (whole)

Step 5

Pour the milk into a separate pot over medium heat. Bring the milk to a gentle boil.

Parmesan (grated)

Step 6

Add the polenta & most of the parmesan. Stir constantly until the polenta is smooth & creamy.

Basil (fresh)
Parmesan (grated)

Step 7

Spread the polenta onto a serving plate. Top with the duck-tomato ragu. Garnish with the rest of the parmesan & chopped basil (optional). Enjoy!

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Duck Ragu with Polenta