Title: Smoked Duck Stew with Smoked Duck Dumplings
Categories: Smoke Poultry Dumpling
Yield: 1 Servings

2	tb	Olive oil
6	tb	Finely chopped onions
1/4	c	Small diced potatoes
		Blanched
1/4	c	Small diced celery
1/4	c	Small diced carrots
1/4	c	Small diced parsnips
1/4	c	Small diced turnips
12	oz	Finely chopped smoked duck
		Meat, in all
1/4	c	Chopped tomatoes, peeled
		And seeded
2	tb	Finely chopped basil
1	tb	Plus 1 tsp minced garlic
3	c	Duck stock
1	c	Red wine
		Salt and black pepper
1	lg	Egg
1/4	c	Beer
1/2	c	Flour
1/2	ts	Baking powder
2	tb	Chopped green onions
1	sm	Loaf of crusty bread
		Essence

In a large pot, heat the olive oil. When the oil is hot, saute' 4 tablespoons chopped onions, the potatoes, celery, carrots, parsnips, and turnips and saute for 2 minutes. Add the 1 1/2 cups of the duck meat, the tomatoes, basil, and 1 tablespoon minced garlic. Stir in the stock and red wine. Season with salt and black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 20 to 25 minutes. In a mixing bowl, combine the egg, beer, remaining garlic, 2 tablespoons onions, 1/2 cup duck meat, flour and baking powder together. Season the batter with salt. Whisk until smooth. Turn the heat up to high under the stew. When the stew starts to bubble, place spoonfuls of the dumpling batter into the stew. Cook the stew covered for 3 minutes or until the dumplings are cooked through..

Yield: 4 servings

Ladle the stew into a large bowl. Arrange the dumplings over the stew. Garnish with green onions and crusty bread.

SOURCE: Essence of Emeril Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EE2412

From: Dave Drum Date: 26 Oct 97 National Cooking Echo Ä

previous

next