07-21-2003, 01:36 AM
Duck Stew [indent] [indent]breasts, thighs and legs of 2 ducks
6 small onions
5 carrots cut into 1-inch sections
5 peeled, diced tomatoes (fresh or canned)
1 pinch marjoram
2 T. chopped parsley
1 T. salt
1 t. pepper
2 bay leaves
1 qt. water
3 T. wine or cider vinegar [/indent]
Remove all the orange fat along with any bloodshot areas and clotted blood from the meat. Soak overnight in salt water. Drain, dry, and cut pieces of duck in bite-sized chunks. Dredge in flour and saute in 1/8 lb. butter until browned. Add all other ingredients and cook slowly for 2 hours. [/indent]
[signature]
6 small onions
5 carrots cut into 1-inch sections
5 peeled, diced tomatoes (fresh or canned)
1 pinch marjoram
2 T. chopped parsley
1 T. salt
1 t. pepper
2 bay leaves
1 qt. water
3 T. wine or cider vinegar [/indent]
Remove all the orange fat along with any bloodshot areas and clotted blood from the meat. Soak overnight in salt water. Drain, dry, and cut pieces of duck in bite-sized chunks. Dredge in flour and saute in 1/8 lb. butter until browned. Add all other ingredients and cook slowly for 2 hours. [/indent]
[signature]