Scoter Stew Recipe - Cooking Index
Scoter Stew Recipe - Cooking Index
Alaska's seaducks include scoters, oldsquaws, eiders, mergansers and harlequin ducks. Although generally less sought after than the puddle ducks, such as mallards, pintails, and teal, when properly prepared seaducks are every bit as tasty. A bowl of "sea duck stew" will make a believer out of anyone.
Courses: Soup| Breasts, thighs and legs of 2 scoters | ||
| = (or other seaducks) | ||
| Flour - as needed | ||
| 1/8 lb | 56g / 2oz | Butter |
| 6 lbs | 2724g / 96oz | Onions (small) |
| 5 | Carrots - cut 1" sections | |
| 5 | Tomatoes - peeled, diced | |
| = (or canned equivilant) | ||
| 1 | Marjoram | |
| 2 tablespoons | 30ml | Chopped parsley |
| 1 tablespoon | 15ml | Salt |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 2 | Bay leaves | |
| 1 | Water | |
| 3 tablespoons | 45ml | Wine or cider vinegar |
Remove all the orange fat along with any bloodshot areas and clotted blood from the meat. Soak overnight in salt water. Drain, dry, and cut pieces of duck in bite-sized chunks.
Dredge in flour and saute in butter until browned. Add all other ingredients and cook slowly for 2 hours.
This recipe yields ?? servings.
Source:
Alaska Department of Fish and Game at http://www.state.ak.us
Average rating:
5.5 (2 votes)
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