Carolina Wild Duck Stew
Ingredients:
- 1/4 lbs fresh mushrooms, sliced
- 4 large tomatoes, peeled, seeded and quartered
- 3 Tbsp butter
- 1 Tbsp tomato paste
- 1/4 cup olive oil
- 2 cups dry red wine
- 1 large carrot, diced
- 1 medium green bell pepper, diced
- 1 medium onion, sliced
- 1 cup chopped celery and leaves
- 1 clove garlic, peeled and quartered
- 1 cup pitted ripe olives
- 1 Tbsp Worcestershire sauce
- 1/8 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp allspice
- 1/8 tsp mace
- 1/8 tsp thyme
- 1 bay leaf, crushed
- 1 tsp salt
- 1/4 tsp freshly-ground pepper
- 4 wild ducks, plucked, drawn and cut into serving pieces
- 20 small new potatoes
Preparation:
Saute mushrooms and tomatoes in 3 tablespoons butter for 3 minutes. Combine with carrot, green pepper, onion, celery, garlic, olives, tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves, allspice, mace, thyme, bay leaf, salt and pepper to make a marinade. Add duck pieces and marinate overnight or for at least 10 hours.
Simmer duck in marinade 1 1/2 to 2 hours or until tender.
Boil potatoes in salted water for approximately 15 minutes or until tender. Add to stew just before serving.
Servings: 6 to 8 Print This Page
