Duck stew with dumplings

4 servings

Ingredients

Quantity Ingredient
1.00 tablespoon olive oil
6.00 tablespoon finely-chopped onions
¼ cup finely-chopped celery
¼ cup finely-chopped carrots
¼ cup finely chopped parsnips
¼ cup finely-chopped turnips
2.00 cup finely-chopped raw duck meat
2.00 tablespoon peeled; seeded, chopped tomatoes,
2.00 tablespoon chopped fresh basil
4.00 teaspoon minced garlic
3.00 cup duck stock
1 (or brown chicken stock)
1½ teaspoon salt
1 freshly-ground black pepper
1.00 egg
¼ cup beer
½ cup flour
½ teaspoon baking powder

Directions

In a large pot heat oil over high heat. Add 4 tablespoons of the onions, the celery, carrots, parsnips and turnips and saute 2 minutes. Add duck meat, tomatoes, basil and 1 tablespoon of the garlic. Stir in stock and 1 cup cold water; season with 1 teaspoon salt and 3 turns of the black pepper mill and bring to a boil. Reduce heat to simmering, cover and cook 25 minutes, until duck is cooked through and tender. In a bowl combine egg, beer, remaining 1 teaspoon garlic, remaining ½ teaspoon salt, 2 turns pepper, 2 tablespoons of the onions, flour and baking powder in a bowl; whisk batter until smooth. Uncover stew, increase heat until bubbling briskly and add about 16 golf-ball-size spoonfuls of batter to stew. Cook dumplings 2 minutes, reduce heat to simmering and cook 1 minute more. To serve, ladle stew into each of 4 shallow soup balls and top each portion with 4 to 5 dumplings. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-034 broadcast 02-19-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-08-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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