Duck Stew

Duck stew is a hearty, comforting dish rich in flavour and perfect for a cosy dinner. Although duck can be intimidating for beginners, this simple recipe breaks it down into easy steps. Duck meat is tender and has a unique taste compared to chicken or turkey, making it a delicious choice for stews. The slow cooking process ensures the duck becomes tender and absorbs the flavours of the broth and vegetables.

Ingredients:

• 1 whole duck (cut into pieces) or 4 duck legs
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 2 carrots (sliced)
• 2 celery stalks (sliced)
• 3 cloves garlic (minced)
• 2 cups chicken or vegetable broth
• 1 cup red wine (optional)
• 1 bay leaf
• 1 sprig of thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• 2 potatoes (cubed)
• 1 tablespoon flour (optional, for thickening)

Prepare the Duck:

• If using a whole duck, cut it into pieces (legs, breasts, wings). Pat the pieces dry with paper towels. This helps the skin crisp up nicely during cooking.

Brown the Duck:

• Heat 2 tablespoons of olive oil in a large pot over medium heat.
• Season the duck pieces with salt and pepper. Add the duck to the pot, skin side down, and cook for 5-7 minutes, until the skin is browned and crispy. Flip and brown the other side for a few more minutes.
• Remove the duck and set it aside. Some rendered duck fat should remain in the pot, which will add great flavour to the stew.

Cook the Vegetables:

• In the same pot, add the chopped onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Add Liquid and Herbs:

• Pour in the chicken or vegetable broth and red wine (if using). Red wine adds depth to the stew, but you can skip it if you prefer.
• Add the bay leaf and thyme, and season with a bit more salt and pepper.

Simmer the Stew:

• Return the duck pieces to the pot. Reduce the heat to low, cover the pot, and let the stew simmer for 1 to 1.5 hours. The duck should become tender as it cooks, and the flavours will blend beautifully.

Add Potatoes:

• About 30 minutes before the stew is done, add the cubed potatoes. They will cook in the broth and become soft, absorbing the flavours of the stew.

Thicken the Stew (Optional):

• If you prefer a thicker stew, mix 1 tablespoon of flour with a little water to make a slurry. Stir this into the stew during the last 10 minutes of cooking.

Serve:

• Once the duck is tender and the potatoes are cooked through, your duck stew is ready to serve. Remove the bay leaf and thyme sprig before serving. Enjoy with a slice of crusty bread or over rice.

Health Benefits:

• Duck: A good source of protein, iron, and healthy fats, duck is a nutritious option that adds variety to your diet.
• Vegetables: The addition of vegetables like carrots, onions, and celery provides essential vitamins and fibre, making the stew balanced and filling.