Duckling Stew
- Bones & meat left from a pair of roast ducklings
- 3 small onions
- 3-4 small carrots, cut in slices or cubes
- 4 small potatoes, boiled & cut in cubes
- 1 bay leaf
- 2 cloves
- Few olives, stoned
- Gravy
- Flour
- Salt
- Pepper
- Cayenne pepper
Cut up the ducks into suitable sized pieces.
Melt some of the fat skimmed from leftover gravy in a stew pan. Add flour. When hot, put in the duck and heat through through and through. Gradually add hot water and gizzard gravy cooked the day before.
When enough water has been added for stock, put in the onions, carrots, a bay leaf, cloves, a little pepper and salt and dash of cayenne. Simmer for 1 or more hours, uncovering the stew occasionally to turn the pieces in stock.
Add the gravy gradually, then the stoned olives. Twenty minutes before serving, add the potatoes.
Serve with currant jelly.
Melt some of the fat skimmed from leftover gravy in a stew pan. Add flour. When hot, put in the duck and heat through through and through. Gradually add hot water and gizzard gravy cooked the day before.
When enough water has been added for stock, put in the onions, carrots, a bay leaf, cloves, a little pepper and salt and dash of cayenne. Simmer for 1 or more hours, uncovering the stew occasionally to turn the pieces in stock.
Add the gravy gradually, then the stoned olives. Twenty minutes before serving, add the potatoes.
Serve with currant jelly.
Submitted by Feb 16, 2010
15 min
30 min
45 min