Duck Stew With Dumplings
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Essnce04 | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 6 | T | 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 | T | Peeled, seeded chopped |
| tomatoes fresh or canned | ||
| 2 | T | Chopped fresh basil |
| 4 | t | Minced garlic |
| 3 | c | Duck stock |
| or brown chicken stock | ||
| 1 1/2 | t | Salt |
| Freshly-ground black pepper | ||
| 1 | Egg | |
| 1/4 | c | Beer |
| 1/2 | c | Flour |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 46.5mg
Sodium: 1133.7mg
Potassium: 434.6mg
Carbohydrates: 23.7g
Fiber: 3.6g
Sugar: 4.7g
Protein: 5.3g