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Duck Stew with Dumplings
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Emeril Lagasse

Serves/Makes:4 servings

  • 1 tbsp (15 ml) olive oil
  • 6 tbsp (90 ml) finely-chopped onions (reserve 2 tbsp)
  • 1/4 cup (60 ml) finely-chopped celery
  • 1/4 cup (60 ml) finely-chopped carrots
  • 1/4 cup (60 ml) finely chopped parsnips
  • 1/4 cup (60 ml) finely-chopped turnips
  • 2 cups (475 ml) finely-chopped raw duck meat
  • 2 tbsp (30 ml) peeled, seeded, chopped tomatoes, fresh or canned
  • 2 tbsp (30 ml) chopped fresh basil
  • 4 tsp (20 ml) minced garlic
  • 3 cups (700 ml) duck stock (or brown chicken stock)
  • 1-1/2 tsp (7 ml) salt
  • freshly-ground black pepper
  • 1 egg
  • 1/4 cup (60 ml) beer
  • 1/2 cup (125 ml) flour
  • 1/2 tsp (2 ml) baking powder
  • In a large pot heat oil over high heat.
  • Add 4 tbsp (60 ml) of the onions, the celery, carrots, parsnips and turnips and saute 2 minutes.
  • Add duck meat, tomatoes, basil and 1 tbsp (15 ml) of the garlic.
  • Stir in stock and 1 cup (225 ml) cold water; season with 1 tsp (5 ml) salt and 3 turns of the black pepper mill and bring to a boil.
  • Reduce to simmering, cover and cook 25 minutes, until duck is cooked through and tender.
  • In a bowl combine egg, beer, remaining 1 tsp (5 ml) garlic, remaining 1/2 tsp (2 ml) salt, 2 turns pepper, 2 tbsp (30 ml) 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 bowls and top each portion with 4 to 5 dumplings.

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