DUCK STEW

As I had said in an earlier post at Christmas. My husband and I decided since it was just going to be the two of us for Christmas Dinner, that we would do it up... "Our Way". We had a savory roasted duck, that would melt in your mouth. No knife needed! I got several "left over" meals with it too. In the end though, I had a near bare carcass, a couple of wings, the insides of the Duck (gizzards, neck, heart etc. that was removed before cooking the bird, and a bit of left over meat.  Rather than throw it out I decided to make Duck Soup.

I own, hundreds of cookbooks, and have a recipe book that is maxed to capacity, and I could not find one Duck Soup Recipe, that didn't sound "boring" to me.

I already had made a duck stock, the day I originally cooked it, so... the Duck Soup, suddenly became, "Duck Stew".

The great thing about making stews, is that you can add, anything you want to them. I am no exception, yet tend to add those things that are in season or readily available at the time.

With a great stock, Duck Stew is out of this world. It is lighter in color than a regular beef stew, but DOES have all the incredible flavor. My husband was amazed that he hadn't thought of it before!

It's winter time, there are always potatoes, carrots, onions, and mushrooms in our house. I am addicted to green onions, so there are always several bunches of them around as well.

 

 

Ingredients:

4 cups duck stock (see instructions below), or chicken broth.

4 cups water.

Left over duck meat, cut into bite sized pieces.

3 carrots.

1 small onion, diced.

3 large potatoes. Peeled, and cut into bite sized pieces.

3 green onions, cleaned and trimmed, and sliced thin. (White and partially green.)

1/2 lb. fresh mushrooms(brushed or washed), and sliced.

11/2+ tsp. Bells Seasoning (Amount depends on your specific taste).

1 tsp. Rosemary

1 tsp. parsley.

1 large Bay Leaf.

olive oil.

salt and pepper to taste.

1 heaping tbsp. cornstarch.

1/2 cup COLD water.

 

Directions:

In a large soup pot, Add:

• Strained Stock plus water (8 cups total).
• Bells Seasoning.
• Parsley.
• Bay Leaf.
• Rosemary
• onion.

• and green onions.
• Mix well, cover partially, and set to a low simmer for about 1 hour.
• Now, while the stew is simmering.
• In a medium sized fry pan, add oil.
• allow oil to heat slightly and add mushrooms.
• Salt and pepper to taste
• Coat them well in the olive oil, and
• on a low/medium heat, sauté until golden brown, but NOT BURNED.
• You do have to stir, TASTE, and mix as you go.

• When done, add to the stew.
• Now add carrots and potatoes.
• Mix cornstarch and cold water.
• Add to stew pot also and mix well.
• Simmer, still partially covered, for about 15+ more minutes , stirring occasionally, until vegetables are to your desired consistency and the stew is at your desired thickness.
• Serve hot, with a nice hearty bread!

.

THIS IS A COMPLETE MEAL ALL BY ITSELF!!!

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Directions to Make Duck Stock:

 

Ingredients:
Duck carcass

Wing tips, that we originally cut off before cooking duck.

Gizzards (removed from the inside of the duck (BEFORE COOKING) and set aside to make the stock)

Duck skin 

Pan drippings, minus excess fat from cooking the duck,

Any scrapings from the bottom of the pan.

The stock is usually made the day of, after you cook the bird. I do it immediately after, so I don't forget to save the parts I would normally throw away. :)

In a medium sized sauce pan, add: Ingredients listed above here.

Add the "gizzards". (That's the package or parts, that are found inside the bird and must be removed before cooking).

Cut the neck into several pieces if it is too big for your saucepan.

Cover all ingredients with salted water.

Add 1/2 tsp. parsley

Pepper well.

 

 

Simmer, partially covered, until the liquid has been reduced by about half.

Remove from heat.

Strain, the liquid into large soup pot to make your stew, and discard the leftovers in your colander.

THIS IS DUCK STOCK.! 

Now Enjoy!

© 2014 Jayne's Crazy Kitchen