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Poultry Stew

Shanna's Duck Stew

The duck leg and the breast are from a whole duck that have been roasted until half-done. The duck leg could be braised, while the duck breast is sautéed to medium rare and fanned out over a cooked tomato-olive relish that is finished with a port reduction. This recipe proves that elegant can be easy.

Makes 2

2 tablespoons unsalted butter
1-1/3 cup diced onions
3 cups chopped black and green olives
2 cups diced tomatoes
1/2 cup port
2 tablespoons duck fat or vegetable oil
1 whole duck breast (two halves), half-roasted
2 duck legs, half-roasted

In a large saucepan, melt the butter over medium heat and sauté the onions until translucent, about 3 minutes. Add the olives and tomatoes. Cook for 2 to 3 minutes. Add the port and cook for another 2 minutes. Keep warm.

In a large sauté pan or skillet, heat the duck fat or oil over medium heat and sauté the duck breast, skin-side down, and legs until the duck skin is crisp.

To serve: Divide the tomato and olive sauce between the serving plates. Slice the duck breast on the bias. Fan slices over the sauce on each plate. Set a duck leg on the side of the fanned breast meat on each plate.