Duck and vegetable stew
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Serves
6
Cooking Time
Prep 10 mins, cook 3 hours 25 mins
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2 tbsp
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olive oil
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1 (about 2.2kg)
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duck, cut into 16 pieces
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2
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onions, coarsely chopped
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4 cloves
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garlic, finely chopped
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6
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sprigs of thyme
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4
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fresh bay leaves
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4
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carrots, coarsely chopped
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3 stalks
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celery, coarsely chopped
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2 tbsp
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tomato paste
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650 gm
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desiree potatoes, cut into 3cm pieces
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1 litre (4 cups)
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chicken stock
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360 gm (3 cups)
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frozen baby peas
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1
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Heat olive oil in a large heavy-based saucepan over medium heat, add duck and cook, stirring, for 6-8 minutes or until brown, then transfer duck to a plate. Add onion and garlic and cook for 5 minutes or until tender, then add herbs, carrot, celery and cook, stirring, for 3 minutes.
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2
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Add tomato paste and cook for 5 minutes, then add potatoes and chicken stock. Return duck to pan and bring to the boil. Season to taste with sea salt and freshly ground black pepper. Partially cover with a lid and reduce heat to low, simmer for 3 hours or until duck is tender. Stir through peas and cook for 5 minutes. Ladle stew into bowls and serve.
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Drink Suggestion Spicy shiraz.
RECIPE Rodney Dunn
PHOTOGRAPHY Chris Chen
STYLING Lynsey Fryers
DRINK SUGGESTION Max Allen