Hunter's Duck Soup
4 servings
135 minutes
Duck hunter's stew is a soulful, hearty dish born from the traditions of Russian cuisine. Its history traces back to the times of hunters when game had to be transformed into a nourishing and aromatic meal. The thick broth infused with the juices of duck meat and vegetables reveals a wealth of flavors – the tenderness of potatoes, sweetness of bell peppers, and mild bitterness of eggplants and tomatoes. Prunes add an exquisite tanginess while cilantro and hot pepper provide spiciness. This dish is not just a stew but a true gastronomic journey that warms, nourishes, and offers comfort. It is perfect for long winter evenings or gatherings outdoors by the fire, bringing people together at one table while reminding them of old traditions and the power of nature.
1
Fry the duck legs in vegetable oil until golden brown.
- Duck legs: 4 pieces
- Vegetable oil: 3 tablespoons
2
Add sliced onions and sauté for another 5-6 minutes. Add salt, pepper, and pour in water to slightly cover the legs. Simmer for at least an hour.
- Onion: 2 heads
- Salt: 15 g
- Ground black pepper: to taste
- Water: 3 l
3
Pierce the meat with a toothpick: if it goes in easily, add chopped sweet pepper, whole small potatoes, eggplants (in large cubes), and quartered tomatoes.
- Sweet pepper: 2 pieces
- Potato: 6 pieces
- Eggplants: 1 piece
- Tomatoes: 2 pieces
4
Add water until it reaches the middle level of the vegetables. Bring to a boil, taste and add salt if necessary, cover with a lid, and simmer for about 30 minutes until the potatoes are done.
- Water: 3 l
- Salt: 15 g
5
Chop the cilantro finely, remove the pits from the prunes and chop them finely, slice the hot pepper into thin rings.
- Coriander: 1 bunch
- Prunes: 6 pieces
- Red chilli pepper: 1 piece
6
When the potatoes are cooked, turn off the heat, add cilantro, prunes, and pepper, cover with a lid, and let it sit for half an hour.
- Coriander: 1 bunch
- Prunes: 6 pieces
- Red chilli pepper: 1 piece