| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
c |
Chopped onions |
| 1/4 |
c |
Chopped celery |
| 1/4 |
lb |
Baby carrots |
| 1/4 |
lb |
Baby parsnips |
| 1/4 |
lb |
Baby beets |
| 1 |
tb |
Chopped garlic |
| 1/4 |
c |
Flour |
| 1 |
lb |
Shredded smoked duck meat |
| 1/2 |
c |
Chopped tomatoes; peeled and seeded |
| 2 |
tb |
Chopped fresh basil |
| 1 |
c |
Red wine |
| 3 |
c |
Duck stock or brown stock |
| 1 |
c |
Water |
|
|
Salt and black pepper |
| 1 |
|
Recipe of petite buttermilk biscuits |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA27
Preheat the oven to 375 degrees F. In a large pot, over high heat, add the
olive oil. When the oil is hot, add the onions and saute for 2 minutes. Add
the celery, carrots, parsnips, and beets. Season with salt and pepper.
Saute for 2 minutes. Toss the flour with the duck meat. Add the duck meat,
tomatoes, and basil to the pan. Season with salt and pepper. Deglaze the
pan with the red wine. Add the duck stock and water. Bring the liquid up to
a boil and reduce to a simmer. Simmer the stew for 20 minutes and remove
from the heat. Turn the stew into a shallow greased baking pan. Top the
stew with the petite biscuits. Place the pan in the oven and bake until the
biscuits are golden brown, about 15 minutes. Remove from the oven and cool
for 5 minutes before serving.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 11, 1998
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