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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 6 Tbsp. Finely-minced onions divided
- 1/4 c. Small-diced potatoes blanched
- 1/4 c. Small-diced celery
- 1/4 c. Small-diced carrots
- 1/4 c. Small-diced parsnips
- 1/4 c. Small-diced turnips
- 12 ounce Finely-minced smoked duck meat - (2 c.) divided
- 1/4 c. Peeled, seeded, minced tomatoes
- 2 Tbsp. Finely-minced basil
- 4 tsp Chopped garlic
- 3 c. Duck stock
- 1 c. Red wine
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lrg Egg
- 1/4 c. Beer
- 1/2 c. Flour
- 1/2 tsp Baking pwdr
- 2 Tbsp. Minced green onions
- 1 sm Loaf of crusty bread
- Â Â Emeril"s Essence see * Note
Direcciones
- In a large pot, heat the extra virgin olive oil. When the oil is warm, saute/fry 4 Tbsp. minced onions, the potatoes, celery, carrots, parsnips, and turnips and saute/fry for 2 min. Add in the 1 1/2 c. of the duck meat, the tomatoes, basil, and 1 Tbsp. chopped garlic. Stir in the stock and red wine. Season with salt and black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 20 to 25 min.
- In a mixing bowl, combine the egg, beer, remaining garlic, 2 Tbsp. onions, 1/2 c. duck meat, flour and baking pwdr together. Season the batter with salt. Whisk till smooth. Turn the heat up to high under the stew. When the stew starts to bubble, place spoonfuls of the dumpling batter into the stew. Cook the stew covered for 3 min or possibly till the dumplings are cooked through.
- Ladle the stew into a large bowl. Arrange the dumplings over the stew. Garnish with green onions and crusty bread.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 290 | 64% |
| Total Fat 32.27g | 40% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 218mg | 9% |
| Potassium 300mg | 9% |
| Total Carbs 16.71g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.39g | 1% |
| Protein 10.77g | 17% |
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