Duck and vegetable stew
Australian Gourmet Traveller entree recipe for duck and vegetable stew
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Pepper mill
- Saucepan
- Stove
- Plate
- Ladle
- Serving bowl
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 2 tbsp olive oil
- 1 duck, cut into 16 pieces (about 2.2kg)
- 2 onions, coarsely chopped
- 4 cloves garlic, finely chopped
- 6 sprigs of thyme
- 4 fresh bay leaves
- 4 carrots, coarsely chopped
- 3 stalks celery, coarsely chopped
- 2 tbsp tomato paste
- 650 gm desiree potatoes, cut into 3cm pieces
- 1 litre chicken stock (4 cups)
- 360 gm frozen baby peas (3 cups)
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