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

Pico de Gallo

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of No Author

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Confit De Canard

Recipe courtesy of Laura Calder

Confit de Canard

Trio De Canard Aux Champignons et Tomates Confites, Jus Au Beurre (Duck trio with sauteed wild mushrooms and confit tomatoes, jus au beurre)

Recipe courtesy of Dominique Tougne

Magret of Duck with Fig and Shallot Compote

Pan-Seared Duck Breast with Cassis Compote

Recipe courtesy of Bob Blumer

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking