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Duck Stew

Type: Poultry
Courses: Soup
Serves: 8 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1   Domestic duck - (4 1/2 to 5 lbs) - cut 8 pieces
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 62g / 2.2ozAll-purpose flour
2 cups 125g / 4.4ozChopped onions
1 cup 110g / 3.9ozChopped carrots
1 cup 110g / 3.9ozChopped celery
1 tablespoon 15mlTomato paste
1 cup 237mlDry red wine
2   Bay leaves
1 tablespoon 15mlChopped garlic
4 cups 948mlDuck Stock - see * Note
2 cups 474mlWater
1 lb 454g / 16ozWhite potatoes - peeled, and
  Diced into 1/4" thick cubes
3   Fresh thyme sprigs
  Crusty bread - for serving

Recipe Instructions

* Note: See the "Duck Stock" recipe which is included in this collection.

In a large saucepan, over medium heat, add the oil. Season the duck pieces with salt and pepper. Place the flour in a mixing bowl. Season the flour with salt and pepper. Dredge the duck pieces in the seasoned flour. When the oil is hot, add the duck pieces, fat-side down and sear for 6 minutes. Turn the pieces over and continue to sear for 4 minutes. Remove the duck from the pan and set aside.

Add the onions, carrots, and celery to the pan. Season the vegetables with salt and pepper. Saute the vegetables until wilted, about 4 minutes. Stir in the tomato paste. Deglaze the pan with the red wine. With a wooden spoon, scrape the sides and bottom of the pan to loosen any brown particles. Stir in the garlic, duck stock and water. Add the potatoes, reserved duck pieces, and thyme. Bring the liquid to a boil and reduce to a simmer. Simmer for about 3 hours, covered, stirring occasionally or until the meat falls off the bones. Remove from the heat and stir in the parsley. Ladle into shallow bowls and serve with crusty bread.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B01 broadcast 05-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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