Smoked duck stew with smoked duck dumplings

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
6 tablespoons Finely chopped onions, in
All
¼ cup Small diced potatoes,
Blanched
¼ cup Small diced celery
¼ cup Small diced carrots
¼ cup Small diced parsnips
¼ cup Small diced turnips
12 ounces Finely chopped smoked duck
Meat, in all
¼ cup Chopped tomatoes, peeled and
Seeded
2 tablespoons Finely chopped basil
1 tablespoon Plus 1 teaspoon minced
Garlic
3 cups Duck stock
1 cup Red wine
Salt and black pepper
1 large Egg
¼ cup Beer
½ cup Flour
½ teaspoon Baking powder
2 tablespoons Chopped green onions
small Loaf of crusty bread
Essence

Directions

ESSENCE OF EMERIL #EE2412

In a large pot, heat the olive oil. When the oil is hot, sauté 4 tablespoons chopped onions, the potatoes, celery, carrots, parsnips, and turnips and sauté for 2 minutes. Add the 1½ cups of the duck meat, the tomatoes, basil, and 1 tablespoon minced garlic. Stir in the stock and 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 tablespoons onions, ½ 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 through.

Ladle the stew into a large bowl. Arrange the dumplings over the stew.

Garnish with green onions and crusty bread.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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