Name: Duck and vegetable stew
Prep time: 10 min
Cook time: 205 min
Total time: 215 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 duck, cut into 16 pieces (about 2.2kg); 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 chicken stock (4 cups); 360 gm frozen baby peas (3 cups)

Duck and vegetable stew

Australian Gourmet Traveller entree recipe for duck and vegetable stew

Serves 6

Prep

10M

Cook

3H 25M

Total

3H 35M

Ingredients

2 tbsp olive oil

1 duck, cut into 16 pieces (about 2.2kg)

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 chicken stock (4 cups)

360 gm frozen baby peas (3 cups)

Method

Main

1.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.

2.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.