Duck Stew: Compote De Canard
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
56
Spice
42
Sweetness
56
Sourness
45
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1810 g
Duck (cut up)1 tbsp
Lard2 large
Onion (chopped)1 clove
Garlic1 cup
White Wine (dry)2 cups
Chicken Broth2 tsps
Tomato Paste1 tsp
Allspice4 sprigs
Thyme1
Salt450 g
Button Mushrooms1 loaf
White Bread (stale)1
OliveDirections:
1
Saute the duck pieces in the lard until browned
2
Remove from pan and set aside
3
Add the chopped onion, carrots, celery, shallots, and garlic and brown lightly
4
When the vegetables are golden brown, add the duck along with the wine, chicken broth, tomato paste, allspice, bay leaves, thyme, and seasoning
5
Cover and simmer for 45 minutes
6
Meanwhile, blanch the diced slab bacon in boiling water for 10 minutes and drain
7
Steam the pearl onions for 15 minutes
8
Cut off the stems and dice the mushrooms into large pieces
9
Remove the duck from the stew and discard the bones
10
Put the sauce and vegetables through a food mill and return to the pot, adding the diced bacon, button mushrooms, pearl onions, and the duck
11
Bring to a boil and cook for 5 more minutes
12
To make the croutons, cut the crusts from 10 slices of bread, and cut each slice into 4 triangles
13
Brown them in hot oil and keep warm
14
Serve the stew on individual plates, and arrange the warm croutons around the edges
15
Accompany with fresh pasta