Recipes
Western Wild Duck Stew with Root Vegetables
This stew is a tribute to the hearty meals enjoyed by outdoorsmen in the rugged beauty of the West.
Hearty and rustic, this wild duck stew captures the essence of the open landscapes of the West. Tender duck meat is simmered with an array of root vegetables (garden or locally grown) in a savory broth, creating a dish that warms the soul after a day in the wilderness. This stew is a tribute to the hearty meals enjoyed by outdoorsmen in the rugged beauty of the region.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
Ingredients
- 2 duck breasts, diced
- 3 carrots, sliced (garden or locally grown)
- 2 potatoes, cubed (garden or locally grown)
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken stock
- 1 tsp thyme (garden or locally grown)
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Brown the duck meat, then remove and set aside.
- Add onion and garlic to the pot. Cook until softened, about 5 minutes.
- Stir in carrots, potatoes, and chicken stock. Return the duck to the pot and season with thyme, salt, and black pepper.
- Simmer for 1 hour, stirring occasionally, until the vegetables are tender and the flavors meld together.
- Serve hot with crusty bread.