Title: Duck Stew with Dumplings
Categories: Essnce04
Yield: 4 servings

1 tb Olive oil
6 tb Finely-chopped onions
1/4 c Finely-chopped celery
1/4 c Finely-chopped carrots
1/4 c Finely chopped parsnips
1/4 c Finely-chopped turnips
2 c Finely-chopped raw duck meat
2 tb Peeled; seeded, chopped
-tomatoes, fresh or canned
2 tb Chopped fresh basil
4 ts Minced garlic
3 c Duck stock
(or brown chicken stock)
1 1/2 ts Salt
Freshly-ground black pepper
1 Egg
1/4 c Beer
1/2 c Flour
1/2 ts Baking powder

In a large pot heat oil over high heat. Add 4 tablespoons of the onions,
the celery, carrots, parsnips and turnips and saute 2 minutes. Add duck
meat, tomatoes, basil and 1 tablespoon of the garlic. Stir in stock and 1
cup cold water; season with 1 teaspoon salt and 3 turns of the black pepper
mill and bring to a boil. Reduce heat to simmering, cover and cook 25
minutes, until duck is cooked through and tender. In a bowl combine egg,
beer, remaining 1 teaspoon garlic, remaining 1/2 teaspoon salt, 2 turns
pepper, 2 tablespoons of the onions, flour and baking powder in a bowl;
whisk batter until smooth. Uncover stew, increase heat until bubbling
briskly and add about 16 golf-ball-size spoonfuls of batter to stew. Cook
dumplings 2 minutes, reduce heat to simmering and cook 1 minute more. To
serve, ladle stew into each of 4 shallow soup balls and top each portion
with 4 to 5 dumplings. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-034 broadcast 02-19-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-08-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.