Duck Stew

Well, its not fish, but its a good recipe! Will work with venison too.

Wild Duck & Veggie Stew

Ingredients
Ducks
· 4 large duck breast fillets (2 large ducks, use 4 teal-sized ducks), breast meat filleted & cleaned (throw in the leg & thighs if you have them)
· ½ small onion, diced
· 1 stalk celery, chopped
· 1 clove garlic, smashed
· 1 bay leaf
· ¼ tsp pepper
· ½ tsp oregano
· ¼ tsp salt
· Olive oil
· Water to cover

Soup Base
· 3 stalks celery, chopped
· 1 large onion, diced
· 2 carrots, peeled and diced
· 3 cloves garlic, minced
· 12 green beans, chopped
· 1 small head of broccoli, florets removed and stalks peeled and chopped. (yes, use the florets and stalks)
· 1 can diced tomatoes w/garlic & oregano
· 1 can great northern beans
· 1 can of corn
· 2 cups vegetable stock
· 3 cups beef stock
· Olive oil

Preparation.

Ducks:
Day before making soup, sauté celery, onion & garlic in a 1 quart sauce pot until tender. Add duck breast meat and lightly brown. Add ½ cup of water & deglaze pot. Add all other ingredients and enough water to cover. Bring to boil and then reduce heat to low and simmer for 3 hours. Remove duck breast, cool and shred. Discard stock.

Soup:
Sauté celery, onion & garlic in a large soup pot until tender. Add green beans and sauté for 1 minute. Add all other ingredients as well as duck meat. Simmer for at least 1 hour, longer the better.

I served this with a hot loaf of home-made whole wheat bread.

Sounds like a winner, Carl . I'll try that one . One of my favorites is to place the whole duck stuffed with oranges and apples in a hot 450 degree oven until the skin is crisp and the meat is med. rare .

This dish seems to be amazing and delicious, will need to try someday making it