Smoked Duck Stew With Smoked Duck Dumplings
Ingredients:
- 2 Tbsp olive oil
- 6 Tbsp finely chopped onions, in all
- 1/4 cup small diced potatoes, blanched
- 1/4 cup small diced celery
- 1/4 cup small diced carrots
- 1/4 cup small diced parsnips
- 1/4 cup small diced turnips
- 12 oz. finely chopped smoked duck meat, in all
- 1/4 cup chopped tomatoes, peeled and seeded
- 2 Tbsp finely chopped basil
- 1 Tbsp plus 1 tsp minced garlic
- 3 cups duck stock
- 1 cup wine
- Salt and black pepper
- 1 large egg
- 1/2 cup flour
- 1/2 tsp baking powder
- 2 Tbsp chopped green onions
- Small loaf of crusty bread
- Essence
Preparation:
In a large pot, heat the olive oil.
When the oil is hot, sauté 4 Tbsp chopped onions, the potatoes, celery, carrots, parsnips and turnips and sauté for 2 minutes. Add the 1 1/2 cups of the duck mean, the tomatoes, basil and 1 Tbsp minced garlic. Stir in the stock and the red wine. Season with salt and black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 20 to 25 minutes. In a mixing bowl, combine the egg, beer, remaining garlic, 2 Tbsp onions, 1/2 cup duck meat, flour and baking powder together. Season the batter with salt. Whisk until smooth.
Turn the heat up to high under the stew. When the stew starts to bubble, place spoonfuls of the dumpling batter into the stew. Cook the stew covered for 3 minutes or until the dumplings are cooked thoroughly.
Ladle the stew into a large bowl. Arrange the dumplings over the stew. Garnish with green onions and crusty bread.
Servings: 4SAource: Emeral Lasasse-Emeril
Source:
Submitted by: Recipe Group Member
Date:
