Duck stew with dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 6.00 | tablespoon | finely-chopped onions |
| ¼ | cup | finely-chopped celery |
| ¼ | cup | finely-chopped carrots |
| ¼ | cup | finely chopped parsnips |
| ¼ | cup | finely-chopped turnips |
| 2.00 | cup | finely-chopped raw duck meat |
| 2.00 | tablespoon | peeled; seeded, chopped tomatoes, |
| 2.00 | tablespoon | chopped fresh basil |
| 4.00 | teaspoon | minced garlic |
| 3.00 | cup | duck stock |
| 1 | (or brown chicken stock) | |
| 1½ | teaspoon | salt |
| 1 | freshly-ground black pepper | |
| 1.00 | egg | |
| ¼ | cup | beer |
| ½ | cup | flour |
| ½ | teaspoon | baking powder |
Directions
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 ½ 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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