Spring Duck Stew
A hearty Italian-inspired stew made with tender duck and fresh spring vegetables.
Ingredients
- ●1 pound Duck breastboneless
- ●2 medium Spring onionschopped
- ●3 large Inviting carrotspeeled and chopped
- ●2 large Norwegian potatoesdiced
- ●2 tablespoons Tomato pastehomemade or store-bought
- ●1 cup Red wineCabernet Sauvignon or Merlot
- ●2 cups Chicken brothlow-sodium
- ●1/4 cup Fresh parsleychopped
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Season the duck breast with salt and pepper.
- 3
In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- 4
Sear the duck breast until browned on both sides, about 5 minutes.
- 5
Remove the duck from the pot and set aside.
- 6
Add the chopped spring onions and cook until softened, about 3 minutes.
- 7
Add the chopped carrots and cook for an additional 5 minutes.
- 8
Add the diced potatoes, tomato paste, red wine, and chicken broth.
- 9
Return the duck breast to the pot and bring to a simmer.
- 10
Cover the pot and transfer it to the preheated oven.
- 11
Bake for 25-30 minutes or until the duck is cooked through and the vegetables are tender.
- 12
Garnish with chopped fresh parsley before serving.