Recipe courtesy of Marie-Blanche de Broglie
Yield:
4 servings
Level:
None

Ingredients

Directions

Saute the duck pieces in the lard until browned. Remove from pan and set aside. Add the chopped onion, carrots, celery, shallots, and garlic and brown lightly. When the vegetables are golden brown, add the duck along with the wine, chicken broth, tomato paste, allspice, bay leaves, thyme, and seasoning. Cover and simmer for 45 minutes.

Meanwhile, blanch the diced slab bacon in boiling water for 10 minutes and drain. Steam the pearl onions for 15 minutes. Cut off the stems and dice the mushrooms into large pieces.

Remove the duck from the stew and discard the bones. Put the sauce and vegetables through a food mill and return to the pot, adding the diced bacon, button mushrooms, pearl onions, and the duck. Bring to a boil and cook for 5 more minutes.

To make the croutons, cut the crusts from 10 slices of bread, and cut each slice into 4 triangles. Brown them in hot oil and keep warm. Serve the stew on individual plates, and arrange the warm croutons around the edges. Accompany with fresh pasta. 

Cook's Note

This dish may be made one day in advance and reheated. Red wine may be substituted for white.

IDEAS YOU'LL LOVE

Oxtail Stew

Recipe courtesy of Pyrenees Cafe

Beef Stew

Recipe courtesy of Food Network Kitchen

Lobster Stew

Recipe courtesy of Neil Connolly

Lamb Stew

Recipe courtesy of Wildflour Cooking Company

Beef and Butternut Squash Stew

Recipe courtesy of Giada De Laurentiis

Pots de Creme

Recipe courtesy of Ree Drummond

Beer-Braised Beef Stew

Recipe courtesy of Nancy Fuller

Seafood Stew

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking