Best Duck Stew Ever Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Duck seasoning;
45 cups of cubed duck breast meat (six – eight large ducks)
salt-and-pepper
garlic salt
cinnamon
ground allspice
flour to dust, all-purpose
½ cup olive oil, and more if needed
Vegetables;
3 onions, chopped
3 ribs of celery, chopped
2 garlic clove, crushed
¼ cup of seedless gold and raisins
2 tablespoons of all-purpose flour
4 cups of hot water or vegetable broth (low-sodium)
Base;
Dash of Tabasco sauce
sprinkle of allspice
sprinkle of cinnamon
sprinkle of ground/powdered clove
1 bay leaf
1 teaspoon of Worcestershire sauce
½ tablespoon of salt
½ tablespoon of pepper
½ tablespoon of sage
½ tablespoon of March Tom
½ tablespoon of rosemary
½ tablespoon of time
1 tablespoon of sugar
1 tablespoon of butter
½ half green bell pepper, cut into squares
Rind of one large orange, cut into squares
¼ cup shredded coconut
¼ cup Madera wine
1 can (2 ounces) of mushrooms, drained
½ cup of fresh squeezed orange juice
1 cup of applesauce
1 cup of unsalted pecan halves, broken in half.
1 pound of smoked sausage, diced small
Fresh parsley, chopped
Cooking equipment;
large Dutch oven such as Lodge cast-iron with lid
large cast-iron skillet for sautéing.
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Directions: |
Directions:First, season your duck meat with the duck seasoning and rub in well. Then flour your duck pieces and in a large heavy cast iron skillet or your Dutch oven add your oil and brown your duck meat until golden in color. Remove the duck and set aside reserving the oil. Remember, your only browning the duck not cooking it through.
Next, in the same skillet with the same oil sauté the onions, celery, garlic and raisins until wilted. Remove the sautéed ingredients again reserving the oil and set aside. It’s time to make a roux. Raise the heat of your pan to medium-high and add a little additional oil if necessary. Add in your flower and cook until golden brown. Don’t over cook, we don’t want a real dark roux. Once your roux is the correct color add back in all your sautéed vegetables and cook, stirring constantly for 3 to 4 minutes. Next, slowly stir in your stock or water, whichever you choose and bring to a low boil and cook for 5 to 10 minutes. Next, add in all your base ingredients except the parsley and the duck meat. Over very low heat, simmer your stew for one and a half hours stirring occasionally. When ready to serve check your seasonings and adjust accordingly. You can serve this over rice or as a standalone dish. Sprinkle your fresh parsley on top right before serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: Okay, there’s a lot of stuff in this dish but it’s good stuff! This is a great dish for when you have a bunch of duck meat because everybody just breasted out there ducks rather than plucking them. If you have duck legs (which I really hope you didn’t throw away) you can brown them up as well and just toss them in whole. This dish is modified from the “Star of Texas Cookbook” and it’s really, really good! Don’t let all the stuff intimidate you. If you think about it most of it should be in your pantry anyway. Also, don’t leave anything out!!! Use all the ingredients that are in this dish. I have also found that if you make this dish the day before and store it in your refrigerator overnight it’s even better. Believe me when I say this is worth the time and effort! You won’t be disappointed.
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