Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

February 16, 2012

Duck Stew

This soul warming dish has become a favorite in my house during the cooler days of duck hunting season.  The vegetables in this recipe can be changed to whatever you have on hand.  Recently I made this with turnips and sweet potatoes and many liked it better than my normal recipe of potatoes and carrots.  Also, I know most do not have access to duck, but I think this recipe would work well with 6-8 chicken thighs.  That would make it very economical meal.  Enjoy!

Duck Stew

3-4 wood ducks
1/4 cup flour
2 tablespoons vegetable oil
2 cups onions, chopped
5 cups beef broth
1 bay leaf
1 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cajun seasoning
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon flour
1 tablespoon corn starch
3 small potatoes, cut in large chunks
3 carrots, cut in large chunks
1 cup green peas
1 cup corn

Heat the oil in a very large skillet over medium heat.  Cut ducks in half and dust with flour before adding to hot skillet.  Brown both sides.   Add onion and broth, followed by bay leaf, basil, salt, pepper, cajun seasoning, rosemary, and thyme.  Cover and cook for 1 1/2 hours or until duck is tender and easily removed from the bones.  If broth level drops during cooking and is no longer covering birds, add water.  When the meat is tender remove it from the broth.  Scoop 1 cup of broth from pan, and pour into medium size bowl.  Whisk in flour and corn starch until there are no lumps and then return to skillet.  Debone the meat and return to skillet with potatoes, carrots, peas and corn.  Cook until vegetables are tender, about 30 minutes.  Serve over rice or toast.

This recipe is linked at a great  website that you will want to check out - A Little Nosh.
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