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- Emeril Lagasse
- 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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