Title: Smoked Duck Stew with Smoked Duck Dumplings
Categories: Preparation, Time :
Yield: 1 Servings

2 tb Olive oil
6 tb Finely chopped onions,; in
-all
1/4 c Small diced potatoes,;
-blanched
1/4 c Small diced celery
1/4 c Small diced carrots
1/4 c Small diced parsnips
1/4 c Small diced turnips
12 oz Finely chopped smoked duck
-meat,; in all
1/4 c Chopped tomatoes,; peeled
-and seeded
2 tb Finely chopped basil
1 tb Plus 1 teaspoon minced
-garlic
3 c Duck stock
1 c Red wine
Salt and black pepper
1 lg Egg
1/4 c Beer
1/2 c Flour
1/2 ts Baking powder
2 tb Chopped green onions
Small loaf of crusty bread
Essence

In a large pot, heat the olive oil. When the oil is hot, saut_ 4
tablespoons chopped onions, the potatoes, celery, carrots, parsnips, and
turnips and saut_ for 2 minutes. Add the 1 1/2 cups of the duck meat, the
tomatoes, basil, and 1 tablespoon minced garlic. Stir in the stock and red
wine. Season with salt and black pepper. Bring the liquid up to a boil and
reduce to a simmer. Simmer for 20 to 25 minutes. In a mixing bowl, combine
the egg, beer, remaining garlic, 2 tablespoons onions, 1/2 cup duck meat,
flour and baking powder together. Season the batter with salt. Whisk until
smooth. Turn the heat up to high under the stew. When the stew starts to
bubble, place spoonfuls of the dumpling batter into the stew. Cook the stew
covered for 3 minutes or until the dumplings are cooked through..

Yield: 4 servings

Ladle the stew into a large bowl. Arrange the dumplings over the stew.
Garnish with green onions and crusty bread.
Posted to MC-Recipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:32:21 -0500

From: Meg Antczak