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Duck and vegetable stew

You'll need

2 tbsp olive oil 1 (about 2.2kg) duck, cut into 16 pieces 2 onions, coarsely chopped 4 cloves garlic, finely chopped 6 sprigs of thyme 4 fresh bay leaves 4 carrots, coarsely chopped 3 stalks celery, coarsely chopped 2 tbsp tomato paste 650 gm desiree potatoes, cut into 3cm pieces 1 litre (4 cups) chicken stock 360 gm (3 cups) frozen baby peas


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Spicy shiraz.

Featured in

Aug 2007

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