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Poultry Stew

Kat's Duck Stew With Smoked Dumplings

Ingredients

     

2 tb Olive oil
      6 tb Finely-chopped onions;
           -divided
    1/4 c  Small-diced potatoes;
           -blanched
    1/4 c  Small-diced celery
    1/4 c  Small-diced carrots
    1/4 c  Small-diced parsnips
    1/4 c  Small-diced turnips
     12 oz Finely-chopped smoked duck
           -meat - (; divided
    1/4 c  Peeled, seeded, chopped
           -tomatoes
      2 tb Finely-chopped basil
      4 ts Minced garlic
      3 c  Duck stock
      1 c  Red wine
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
      1 lg Egg
    1/4 c  Beer
    1/2 c  Flour
    1/2 ts Baking powder
      2 tb Chopped green onions
      1 sm Loaf of crusty bread
          

Instructions


In a large pot, heat the olive oil. When the oil is hot, saute 4
tablespoons chopped onions, the potatoes, celery, carrots, parsnips, and
turnips andsaute for 2 minutes. Add the 1 1/2 cups of the duck meat, the
tomatoes, basil, and 1 tablespoon minced garlic. Stir in the stock and red
wine. Season with salt and black pepper. Bring the liquid up to a boil
and reduce toa simmer. Simmer for 20 to 25 minutes.
In a mixing bowl, combine the egg, beer, remaining garlic, 2
tablespoons onions, 1/2 cup duck meat, flour and baking powder together.
Season the batter with salt. Whisk until smooth. Turn the heat up to high
under the stew. When the stew starts to bubble, place spoonfuls of the
dumpling batter into the stew. Cook the stew covered for 3 minutes or
until the dumplings are cooked through.
Ladle the stew into a large bowl. Arrange the
dumplings over the stew. Garnish with green onions and crusty bread.
This recipe yields 4 servings.