Chesapeake Duck Stew

[Mergie Master]

Chesapeake Duck Stew

Serves 6-8

Early settlers to the Chesapeake Bay kept a pot of stew on the coals all day long, adding meat and vegetables to the pot as they were harvested. This recipe is a bit more refined, but the process is basically the same – slow cooking with liquid for fall-off-the-bone-tender duck.

1/4 cup vegetable oil
4 whole ducks, quartered (skin on or off)
1/2 cup flour
2 cups onions, coarsely chopped
1 teaspoon dried thyme
1/4 teaspoon ground allspice
1 bay leaf
1 1/2 quarts beef broth
2 medium potatoes, peeled and cut into sixths
2 carrots, coarsely chopped
1 cup okra, sliced into 1/4-inch rings
1 cup corn kernels
Salt and pepper to taste
Sour cream for garnish

1. Heat oil in a heavy pot over medium-high heat. Dredge duck pieces lightly in flour and add to hot oil a few pieces at a time, until all pieces are well browned.

2. Add onions, thyme, allspice, bay leaf and beef broth. Bring to a boil, reduce heat to medium-low, cover and simmer for 1 1/2 hours. Check liquid to make sure beef broth covers contents of pot. If necessary, add additional broth to cover. When ducks are tender, remove from pot, allow to cool and pull meat from bones. Discard bones and return meat to pot.

3. Add potatoes and carrots, and cook for an additional 30 minutes. Add corn and cook for 15 minutes or more, or until meat is tender. Season to taste with salt and pepper.

4. Ladle stew into bowls and top with a dollop of sour cream.

[quackaddict]

what about the okra??