DUCK STEW RECIPES

Steps:

• 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.

Steps:

• In a large stock pot boil on high the cleaned ducks for 30 to 45 minutes to reduce the wild flavor. Remove the skin if any; cut as much meat off the bones as possible. Discard the carcass.
• Lightly dust seasonings on the duck meat. In a medium saucepan, lightly brown the duck in the 1/2 cup oil and remove duck meat from pan. Heat remaining oil if needed and add the flour to make a roux. Stir constantly until light brown in color. Add the chopped onions, bell pepper, celery, and garlic and blend well. Saute until the onions start to wilt.
• Gradually add the chicken stock blending the water and the roux mixture. The cooks' choice for her chicken stock is Wylers' chicken granules. After all is blended, reduce the heat, cover and simmer on low for 15 minutes (stirring occasionally to avoid sticking).
• Stir in the browned duck meat. Cover and simmer on low for 30 minutes (allow more time if cooking several ducks) and adding more chicken stock and seasoning if needed.
• Add the green onions and parsley in the last 15 minutes of the cook-time.
• Serve over rice and don't forget the French bread for wiping up the plate. Note: If the ducks have been frozen, let the ducks “bleed out“ in the bottom drawer of your refrigerator for 2 to 3 days before cooking.