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Duck Stew with Dark Beer

  • Preparation : 30 minutes
  • Cooking : 135 minutes
  • Portions : 6
ragoût de canard à la bière noire


  • 4 Brome Lake duck breasts, skin removed
  • Salt and freshly ground pepper
  • 15 ml (2 tbsp) Brome Lake rendered duck fat
  • 1 package (85 g) Brome Lake smoked dried and sliced duck breast
  • 3 garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 15 ml (2 tbsp) all-purpose flour
  • 500 ml (2 cups) Brome Lake duck stock
  • 1 bottle stout or dark beer of your choice
  • 1 celery stalk, thinly sliced
  • 2 carrots, diced
  • 1 handful of fresh parsley, chopped
  • 1 green pepper, cut into small pieces
  • 2.5 ml (½ tsp) ground cloves
  • 5 ml (1 tsp) savory


  1. Preheat the oven to 165° C (325° F). Cut the duck breasts into cubes and place on a plate. Add salt and pepper to taste and set aside.

  2. Heat the duck fat over medium-high heat in a large ovenproof pan or casserole. Add the smoked dried duck breast and cook for 2-3 minutes, stirring.

  3. Add the garlic and onion and cook for another 2-3 minutes. Add the duck cubes and brown them for 4-5 minutes, stirring regularly.

  4. Sprinkle in the flour and cook for 1 minute, stirring constantly.

  5. Add the duck stock and beer, and mix. Bring to a boil.

  6. As soon as the stew is boiling, add the rest of the ingredients and salt and pepper to taste. Cover and cook for 2 hours in the oven.

  7. Remove the stew from the oven and let stand 20 minutes before serving on a bed of white rice.

Recipe developed by Nicolas Vallée, professional chef

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