Australian Duck Stew
A hearty and flavorful slow-cooked stew originating from Australia, featuring tender duck and a rich mixture of vegetables.
Ingredients
- ●1 pound Duck breast or thighsBone-in or boneless, your choice
- ●2 medium Carrots
- ●2 large Potatoes
- ●1 large Onions
- ●3 cloves Garlic
- ●1 cup Red wineOptional, can be substituted with beef broth
- ●2 cups Beef broth
- ●2 tablespoons Tomato paste
- ●1 teaspoon Dried thyme
- ● Salt and pepper
Instructions
- 1
Season the duck with salt and pepper.
- 2
Heat oil in a large Dutch oven over medium-high heat. Sear the duck until browned on both sides, then remove and set aside.
- 3
Add more oil if necessary, then sauté the onions until they're softened and lightly browned.
- 4
Add the garlic and cook for 1 minute.
- 5
Add the carrots and potatoes, cook for 5 minutes.
- 6
Add the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot.
- 7
Add the tomato paste, thyme, salt, and pepper. Stir to combine.
- 8
Return the duck to the pot, cover, and transfer to the oven.
- 9
Braise the stew in a preheated oven at 300°F (150°C) for 2-3 hours, or until the meat is tender and falls off the bone.
- 10
Remove from the oven and let rest for 10 minutes before serving.
- 11
Serve hot, garnished with fresh herbs if desired.