- SERVES 6 PEOPLE /
2 tbsp olive oil
1 (about 2.2kg) duck, cut into 16 pieces
2 onions, coarsely chopped
4 cloves garlic, finely chopped
6 sprigs of thyme
4 fresh bay leaves
4 carrots, coarsely chopped
3 stalks celery, coarsely chopped
2 tbsp tomato paste
650 gm desiree potatoes, cut into 3cm pieces
1 litre (4 cups) chicken stock
360 gm (3 cups) frozen baby peas
- 01 Heat olive oil in a large heavy-based saucepan over medium heat, add duck and cook, stirring, for 6-8 minutes or until brown, then transfer duck to a plate. Add onion and garlic and cook for 5 minutes or until tender, then add herbs, carrot, celery and cook, stirring, for 3 minutes.
- 02 Add tomato paste and cook for 5 minutes, then add potatoes and chicken stock. Return duck to pan and bring to the boil. Season to taste with sea salt and freshly ground black pepper. Partially cover with a lid and reduce heat to low, simmer for 3 hours or until duck is tender. Stir through peas and cook for 5 minutes. Ladle stew into bowls and serve.
(Australian Gourmet Traveller, 2007)