Stovetop, Pot (small), Frying pan
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.
Peel & mince the shallot.
Heat a drizzle of oil in a pan over medium heat. Add the shallot & shredded duck. Cook, stirring for 5 min.
Add the tomatoes & red wine to the pan. Reduce the heat to low & simmer for 10 min.
Pour the milk into a separate pot over medium heat. Bring the milk to a gentle boil.
Add the polenta & most of the parmesan. Stir constantly until the polenta is smooth & creamy.
Spread the polenta onto a serving plate. Top with the duck-tomato ragu. Garnish with the rest of the parmesan & chopped basil (optional). Enjoy!