Recipe - Duck Stew

1 tablespoon Olive oil
1 Whole domestic duck;, (about
4 One half to 5 pounds), cut
into 8 pieces
Salt
Freshly ground black pepper
1 cup Allpurpose flour
2 cup Chopped onions
1 cup Chopped carrots
1 cup Chopped celery
1 tablespoon Tomato paste
1 cup Dry red wine
2 Bay leaves
1 tablespoon Chopped garlic
4 cup Duck stock
2 cup Water
1 pound White potatoes; peeled and
minced into 1/4inch thick
cubes
3 Sprigs of fresh thyme

EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS

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. 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.

Yield: 8 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998