Duck and vegetable stew | Gourmet Traveller

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)