Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1/4 cup chopped celery
- 1/4 pound baby carrots
- 1/4 pound baby parsnips
- 1/4 pound baby beets
- 1 tablespoon chopped garlic
- 1/4 cup flour
- 1 pound shredded smoked duck meat
- 1/2 cup chopped tomatoes, peeled and seeded
- 2 tablespoons chopped fresh basil
- 1 cup red wine
- 3 cups duck stock or brown stock
- 1 cup water
- Salt and black pepper
- 1 recipe of petite buttermilk biscuits
Directions
Preheat the oven to 375 degrees F. In a large pot, over high heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Add the celery, carrots, parsnips, and beets. Season with salt and pepper. Saute for 2 minutes. Toss the flour with the duck meat. Add the duck meat, tomatoes, and basil to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the duck stock and water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stew for 20 minutes and remove from the heat. Turn the stew into a shallow greased baking pan. Top the stew with the petite biscuits. Place the pan in the oven and bake until the biscuits are golden brown, about 15 minutes. Remove from the oven and cool for 5 minutes before serving
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By kgrote
Longview, WA
on January 23, 2011
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I made it without beets and with chicken broth. Not bad, but it lacks the rich, deep flavor you expect from duck. Plus the recipe has a couple of errors. The biggest one is that it never tells you when to add the garlic. I'm pretty sure it's supposed to be during the second step when you add the celery/carrots/etc. There also isn't a very accurate link to the biscuit recipe, "Homemade Buttermilk and Black Pepper Petite Biscuits."
This stew turned out thinner than I think most stews should. It also really could have benefited from the inclusion of more herbs like thyme and bay leaves. So I'd say while it wasn't terrible by a long shot, it didn't knock me out of my seat either.
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