Duck Stew

Name: Duck Stew
Ingredients: 2 Tablespoons Vegetable Oil; 3 whole Wood Ducks (You Can Use As Many As 4 Ducks); 2 cups Onions, Chopped; 5 Tablespoons All-purpose Flour, Divided; 5 cups Beef Broth; 1 whole Bay Leaf; 1 Tablespoon Dried Basil; 1 teaspoon Salt; 1/2 teaspoons Black Pepper; 1 teaspoon Cajun Seasoning; 1/2 teaspoons Dried Rosemary; 1 teaspoon Dried Thyme; 1 Tablespoon Cornstarch; 3 whole Potatoes, Cut In Large Chunks; 3 whole Carrots, Cut In Large Chunks; 1 cup Green Peas; 1 cup Whole Corn

17 ingredients

12 steps

Ingredients

2 Tablespoons Vegetable Oil
3 whole Wood Ducks (You Can Use As Many As 4 Ducks)
2 cups Onions, Chopped
5 Tablespoons All-purpose Flour, Divided
5 cups Beef Broth
1 whole Bay Leaf
1 Tablespoon Dried Basil
1 teaspoon Salt
1/2 teaspoons Black Pepper
1 teaspoon Cajun Seasoning
1/2 teaspoons Dried Rosemary
1 teaspoon Dried Thyme
1 Tablespoon Cornstarch
3 whole Potatoes, Cut In Large Chunks
3 whole Carrots, Cut In Large Chunks
1 cup Green Peas
1 cup Whole Corn

Directions

1

Heat the oil in a very large skillet over medium heat.
2

Cut ducks in half and dust with 1/4 cup flour (4 tablespoons) before adding to the hot skillet.
3

Brown both sides.
4

Add onion and broth, followed by bay leaf, basil, salt, pepper, cajun seasoning, rosemary, and thyme.
5

Cover and cook for 1 1/2 hours or until duck is tender and easily removed from the bones.
6

If broth level drops during cooking and is no longer covering the birds, add water.
7

When the meat is tender, remove it from the broth.
8

Scoop 1 cup of broth from the pan and pour into a medium size bowl.
9

Whisk in remaining 1 tablespoon flour and cornstarch until there are no lumps, and then return to the skillet.
10

De-bone the meat and return to the skillet with potatoes, carrots, peas and corn.
11

Cook until vegetables are tender, about 30 minutes.
12

Serve over rice or toast.