Name: Duck Stew with Dumplings
Ingredients: 1 tb Olive oil; 6 tb Finely-chopped onions; 1/4 c Finely-chopped celery; 1/4 c Finely-chopped carrots; 1/4 c Finely chopped parsnips; 1/4 c Finely-chopped turnips; 2 c Finely-chopped raw duck meat; 2 tb Peeled; seeded, chopped tomatoes, fresh or canned; 2 tb Chopped fresh basil; 4 ts Minced garlic; 3 c Duck stock; (or brown chicken stock); 1 1/2 ts Salt; Freshly-ground black pepper; 1 Egg; 1/4 c Beer; 1/2 c Flour; 1/2 ts Baking powder

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs		Essnce04	4	servings

INGREDIENTS

1	tb	Olive oil
6	tb	Finely-chopped onions
1/4	c	Finely-chopped celery
1/4	c	Finely-chopped carrots
1/4	c	Finely chopped parsnips
1/4	c	Finely-chopped turnips
2	c	Finely-chopped raw duck meat
2	tb	Peeled; seeded, chopped tomatoes, fresh or canned
2	tb	Chopped fresh basil
4	ts	Minced garlic
3	c	Duck stock
		(or brown chicken stock)
1 1/2	ts	Salt
		Freshly-ground black pepper
1		Egg
1/4	c	Beer
1/2	c	Flour
1/2	ts	Baking powder

INSTRUCTIONS

In a large pot heat oil over high heat. Add 4 tablespoons of the onions,
the celery, carrots, parsnips and turnips and saute 2 minutes. Add duck
meat, tomatoes, basil and 1 tablespoon of the garlic. Stir in stock and 1
cup cold water; season with 1 teaspoon salt and 3 turns of the black pepper
mill and bring to a boil. Reduce heat to simmering, cover and cook 25
minutes, until duck is cooked through and tender. In a bowl combine egg,
beer, remaining 1 teaspoon garlic, remaining 1/2 teaspoon salt, 2 turns
pepper, 2 tablespoons of the onions, flour and baking powder in a bowl;
whisk batter until smooth. Uncover stew, increase heat until bubbling
briskly and add about 16 golf-ball-size spoonfuls of batter to stew. Cook
dumplings 2 minutes, reduce heat to simmering and cook 1 minute more. To
serve, ladle stew into each of 4 shallow soup balls and top each portion
with 4 to 5 dumplings. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-034 broadcast 02-19-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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