Pulled Duck Butternut Squash Mushroom Ragout Recipe
pulled duck, cheese curds, pepitas, amish cheddar grits
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck
In a slow cooker, place the duck legs and season with salt and pepper. Cook on low for 6-8 hours until tender. Once cooked, shred the meat with two forks and set aside.
- 2
Cook the Vegetables
In a large skillet, heat a tablespoon of oil over medium heat. Add diced butternut squash and cook for about 10 minutes until slightly softened. Add sliced mushrooms and cook for an additional 5 minutes.
- 3
- 4
Prepare Cheddar Grits
Cook grits according to package instructions. Once cooked, stir in shredded Amish cheddar cheese until melted and creamy.
- 5
Serve
On each plate, serve a portion of the cheddar grits topped with pulled duck ragout. Garnish with cheese curds and toasted pepitas.