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Duck stew

You’ll need:

6-8 duck breast diced (if fresh game meat I always soak breast in salt water for 1-2 days and rinse before using)

1 1/2 cups chopped carrots

1 1/2 cups chopped celery

1 medium diced yellow onion

4 minced garlic cloves

2 cups chopped mushrooms

6 red potatoes diced

3/4 cup red wine

8 cups beef broth

1 1/2 tbsp dried rosemary

1 1/2 tbsp dried thyme

4 tbsp flour

First chop all meat, veggie and garlic. In cast iron Dutch oven drizzle with olive oil and add chopped duck. Salt and pepper and brown duck. Once browned add flour and make a rue when thick add broth slowly and make sure it doesn’t clump. Cover and let come to a boil. In a sauté pan add mushrooms and brown. Once browned add remaining veggies and garlic and drizzle with olive oil. Salt and pepper veggies and sauté until they began to tender. Once flavor is released and veggies start to soften add to Dutch oven. Pour in red wine, rosemary, thyme and potatoes. Bring everything to a boil. Cover and reduce heat and let simmer until stew begins to thicken. About 30-45 minutes. Taste, salt and pepper to taste. Serve with warm crusty bread. Enjoy!!

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