Fattened duck stew
Duck cooked slowly with onion, garlic and paprika in a rich sauce.
Classic method
Ingredients
- 1.2 kg bone-in duck pieces
- 1 onion (120 g)
- 6 garlic cloves
- 2 tsp sweet paprika
- 400 ml water or stock
- 1 bay leaf
- Salt and pepper
- Parsley to serve
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How to make it
- Brown the duck pieces skin side down in a heavy-based saucepan until some of the fat has melted; spoon off the excess fat.
- Add the chopped onion and sauté it in the remaining fat. Add the paprika and garlic and stir briefly, without burning the paprika.
- Add the water, bay leaf and pepper. Cover and simmer over a low heat for 75–90 minutes, until the meat is tender; top up with water as needed.
- Season with salt and reduce the sauce with the lid off for the last few minutes. Serve with mămăligă (Romanian polenta).
Nutritional values
Estimare automată din ingrediente: 4 din 8 recunoscute; fără valori pentru: 1,2 kg bucăți de rață cu os, 1 foaie de dafin, Sare și piper, Pătrunjel pentru servire.
Source: Inspired by the book Povești și bucate de la Luna (Stories and dishes from Luna), p. 16. The weights, times and TM6/TM7 instructions are an editorial adaptation for today's kitchen, not a tr
Part of: Stories and dishes from Luna
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