Roast duck
8 servings
210 minutes
Duck stew is a cozy, flavor-rich dish of European cuisine infused with the spirit of traditional family meals. The combination of tender duck meat, crispy bacon, and aromatic vegetables creates a harmony of taste enhanced by the mild heat of cayenne pepper. Slow cooking allows all ingredients to unfold, transforming ordinary broth into a rich elixir of comfort. The dish highlights the simplicity and warmth of home cooking while maintaining a connection to rural traditions where each component plays an important role. Duck stew is especially suitable for cold days, warming with its rich aroma and depth of flavor. It can be served as a standalone dish or complemented with fresh bread that absorbs all the richness of flavors. It is a true gastronomic poem where each ingredient resonates in unison, creating a symphony of homey comfort.
1
Prepare all the ingredients.
2
Cut the bacon into strips.
3
Butcher the duck.
4
Clean the garlic.
5
In a large heatproof pot, melt half of the duck fat and add the duck and bacon. Sear until golden brown, add garlic cloves, and fry for another 1-2 minutes.
- Duck: 1.5 kg
- Bacon: 100 g
- Garlic: 1 head
- Duck fat: 4 tablespoons
6
Pour in water, bring to a boil, and simmer covered on low heat for about 2 hours.
- Water: 3 l
7
Slice the onion into feathers. Cut the celery into slices.
8
Cut the carrot, potato, and turnip into large pieces.
9
Wash the leek and cut it into half rings.
10
Chop the cabbage.
11
When the duck legs become tender, remove them all and separate the meat from the bones.
12
Strain the broth and set it aside.
13
Heat the remaining duck fat in a pot over medium heat. Sauté the onion, leek, and celery until soft.
- Duck fat: 4 tablespoons
- Onion: 2 heads
- Leek: 1 piece
- Celery stalk: 3 pieces
14
Add duck meat and potatoes, pour everything with strained broth. Cook for 15-20 minutes.
- Duck: 1.5 kg
- Potato: 500 g
- Water: 3 l
15
Add carrots and turnips, boil until the potatoes are soft.
- Carrot: 3 pieces
- Turnip: 2 pieces
16
Meanwhile, chop the garlic, bacon, cayenne pepper, and parsley in a blender. Add a few ladles of broth and make a puree.
- Garlic: 1 head
- Bacon: 100 g
- Ground cayenne pepper: 0.3 teaspoon
- Parsley: 15 g
- Water: 3 l
17
Add the prepared puree to the pot, along with the cabbage and beans, draining the liquid from the beans first. Season with salt and pepper, mix, and simmer for another 5-7 minutes.
- Savoy cabbage: 1 piece
- Canned white beans: 400 g
- Salt: to taste
- Ground black pepper: to taste
18
Serve seasoned with black pepper.
- Ground black pepper: to taste
