Name: Duck Stew
Ingredients: 1 tb Olive oil; 1 Whole domestic duck;, (about 4 1/2 to 5 pounds), cut into 8 pieces; Salt; Freshly ground black pepper; 1 c All-purpose flour; 2 c Chopped onions; 1 c Chopped carrots; 1 c Chopped celery; 1 tb Tomato paste; 1 c Dry red wine; 2 Bay leaves; 1 tb Chopped garlic; 4 c Duck stock; 2 c Water; 1 lb White potatoes; peeled and diced into 1/4-inch thick cubes; 3 Sprigs of fresh thyme

My child, trust firmly in the Lord, and do not fear the judgment of men when conscience tells you that you are upright and innocent. For it is good and blessed to suffer such things, and they will not weigh heavily on the humble heart that trusts in God rather than itself. Many men say many things, and therefore little faith is to be put in them. Likewise, it is impossible to satisfy all men. Although Paul tried to please all in the Lord, and became all things to all men, yet he made little of their opinions. He labored abundantly for the edification and salvation of others, as much as lay in him and as much as he could, but he could not escape being sometimes judged and despised by others. Therefore, he committed all to God who knows all things.

Thomas a Kempis

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	tb	Olive oil
1		Whole domestic duck;, (about 4 1/2 to 5 pounds), cut into 8 pieces
		Salt
		Freshly ground black pepper
1	c	All-purpose flour
2	c	Chopped onions
1	c	Chopped carrots
1	c	Chopped celery
1	tb	Tomato paste
1	c	Dry red wine
2		Bay leaves
1	tb	Chopped garlic
4	c	Duck stock
2	c	Water
1	lb	White potatoes; peeled and diced into 1/4-inch thick cubes
3		Sprigs of fresh thyme

INSTRUCTIONS

EMERIL LIVE SHOW #EMIB01, SMOKIN' SOUPS, STEWS AND RAGOUTS
In a large saucepan, over medium heat, add the oil. Season the duck pieces
with salt and pepper. Place the flour in a mixing bowl. Season the flour
with salt and pepper. Dredge the duck pieces in the seasoned flour. When
the oil is hot, add the duck pieces, fat side down and sear for 6 minutes.
Turn the pieces over and continue to sear for 4 minutes. Remove the duck
from the pan and set aside. Add the onions, carrots, and celery. Season the
vegetables with salt and pepper. Saute the vegetables until wilted, about 4
minutes. Stir in the tomato paste. Deglaze the pan with the red wine. With
a wooden spoon, scrape the sides and bottom of the pan to loosen any brown
particles. Stir in the garlic, duck stock and water. Add the potatoes,
reserved duck pieces, and thyme. Bring the liquid to a boil and reduce to a
simmer. Simmer for about 3 hours, covered, stirring occasionally or until
the meat falls off the bones. Remove from the heat and stir in the parsley.
Ladle into shallow bowls and serve with crusty bread.
Yield: 8 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998

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