Duck and vegetable stew

AT A GLANCE

  • Serves 6 people

  • 2 tbsp olive oil
  • 1 (about 2.2kg) duck, cut into 16 pieces
  • 2 onions, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 6 sprigs of thyme
  • 4 fresh bay leaves
  • 4 carrots, coarsely chopped
  • 3 stalks celery, coarsely chopped
  • 2 tbsp tomato paste
  • 650 gm desiree potatoes, cut into 3cm pieces
  • 1 litre (4 cups) chicken stock
  • 360 gm (3 cups) frozen baby peas
01   Heat olive oil in a large heavy-based saucepan over medium heat, add duck and cook, stirring, for 6-8 minutes or until brown, then transfer duck to a plate. Add onion and garlic and cook for 5 minutes or until tender, then add herbs, carrot, celery and cook, stirring, for 3 minutes.
02   Add tomato paste and cook for 5 minutes, then add potatoes and chicken stock. Return duck to pan and bring to the boil. Season to taste with sea salt and freshly ground black pepper. Partially cover with a lid and reduce heat to low, simmer for 3 hours or until duck is tender. Stir through peas and cook for 5 minutes. Ladle stew into bowls and serve.

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

LYNSEY FRYERS

Drinking Suggestion:

SPICY SHIRAZ. , suggested by MAX ALLEN

FEATURED IN

Aug 2007

Aug 2007

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