Duck Stew with Cherry Tomatoes and White Wine
- Preparation : 25 minutes
- Cooking : 150 minutes
- Portions : 6
- 3 Brome Lake duck legs
- 3 Brome Lake duck breasts
- Sea salt and 3-pepper mix
- 15 ml (1 tbsp) Brome Lake rendered duck fat
- 1 medium white onion, chopped
- 2 celery stalks, chopped
- 500 ml (2 cups) white wine
- 500 ml (2 cups) Brome Lake duck stock or chicken stock
- 10 ml (2 tsp) herbes de Provence
- 750 ml - 1 l (3-4 cups) cherry tomatoes of different colours
- 1 large handful of fresh basil leaves
In a large pan preheated over high heat, brown the three duck breasts for 3 minutes on each side, starting with the skin side down. Season with salt and pepper during cooking. Remove the breasts from the heat and set aside on a large plate.
Do the same with the duck legs but leave them in the pan at the end of cooking. Season with salt and pepper also during cooking.
Add the duck fat, onion and celery. Continue cooking 3-4 minutes to soften the vegetables slightly. Add the white wine and duck stock, scraping the pan to get all of the cooking juices. Bring to a boil, then adjust the seasonings and add the herbes de Provence. Stir gently and reduce the heat to low. Cover and simmer for 75 minutes.
Add the duck breasts and the juices from the plate and continue cooking for another 60 minutes.
Ten minutes before the end of cooking, add the cherry tomatoes, stirring them gently into the stew. Cover and continue cooking.
Remove the pan from the heat, add the basil and mix very gently so as not to break the tomatoes. Degrease the stew if needed or if you prefer. Serve in large bowls with sweet potato wedges and garnish with a few fresh basil leaves.
Recipe developed by Nicolas Vallée, professional chef