Categories: Recipes Date: Dec 1, 2014 Title: Duck & Root Vegetable Stew
The market's full of delicious root vegetables right row, including the carrots, turnips and fennel in this Duck & Root Vegetable Stew. Recipe courtesy of Chef Eman Loubier of Dante's Kitchen
Trim duck of excess skin and fat. Cut the trimmed skin into strips and reserve to make the crackling. Season duck inside and out with salt and pepper. Roast duck in a 375-degree oven for 90 minutes. Remove from oven and cool.
Separate the skin from the duck. Pick all the meat off the bones and cut into bite-sized pieces. Reserve the bones for stock.
To prepare Duck Stock: Rough cut celery, garlic, carrot, and onion. Place vegetables in a stock pot and sweat them until soft. Add tomato paste and as it cooks, scrape the bottom of the pan to loosen any bits that stick. Add bones from the roasted duck. Sweat the bones and vegetable mixture for 5 minutes, then deglaze with the red wine. Cook until the wine is reduced by half, then add enough cold water to just cover the bones. Add bay leaves, thyme and peppercorns. Bring the contents of the pot to a high simmer, then reduce heat to a low simmer and cook for 4 hours. Strain stock and reduce until just 4 cups remain. Season with salt and pepper.
To prepare Duck Crackling: Cut the duck skin into strips. Place strips in a small heavy-bottomed saucepan and add water. Cook on low heat. As the crackling cooks, the water will evaporate and be replaced by the rendered fat. When the pot stops foaming, remove the crackling and transfer to a paper towel to drain.
To prepare Stew: Peel the carrot, turnip, and rutabaga and cut into a small dice. Dice fennel, red pepper, and leeks (using only the white part of the leeks). Blanch carrot, turnip, rutabaga and cauliflower in salted water, then cool. Add some olive oil to a hot skillet and sauté the fennel, red bell pepper and leeks with basil, rosemary, and sage UNTIL SOFT. Season with salt and pepper. Add duck meat and heat all the way through. Divide mixture into four bowls, then pour hot stock over mixture. Garnish with thinly cut mustard greens and duck crackling.
Recipe compliments of Emanuel Loubier