Yield: 4 servings
Measure | 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 \N | (or brown chicken stock) |
1½ teaspoon | salt |
1 \N | freshly-ground black pepper |
1.00 \N | egg |
¼ cup | beer |
½ cup | flour |
½ teaspoon | 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 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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