Onion and Root Vegetable Duck Stew
- Preparation : 25 minutes
- Cooking : 60 minutes
- Portions : 4 to 6
- 4 Brome Lake duck breasts
- 500 ml (2 cups) pearl onions, peeled
- 15 ml (1 tbsp) butter
- 1 28-g bag pouch of onion soup mix powder
- 30 ml (2 tbsp) all-purpose flour
- 500 to 750 ml (2 to 3 cups) rutabaga, thoroughly washed and cut into large chunks
- 500 to 750 ml (2 to 3 cups) white or yellow potatoes, cut into large chunks
- 2 to 3 parsnips, peeled and sliced
- 2 to 3 carrots, peeled and sliced
- 2 stalks celery, cut into large chunks
- 473 ml dark beer of your choice
- Salt and pepper
- Ground savory
- Dried thyme
- 125 ml (½ cup) chopped parsley
Remove the skin from the duck breasts and slice into thick slices. Set aside.
Preheat a large, deep saucepan over medium-high heat. When it is hot, add the skin of one duck breast and the butter. Sauté the pearl onions for 3 minutes, stirring constantly.
Add the sliced duck and brown for 5 minutes, stirring.
Remove the duck skin from the pan and discard. Season with salt and pepper to taste and add in the packet of soup mix and flour.
Mix and gradually stir in the beer and 4 cups of hot water, stirring constantly. Bring to a boil while mixing, then add remaining ingredients. Season to taste with savory and dried thyme.
Cover generously with water and bring to a boil again. Mix and lower the heat, and then simmer covered on low for 45 minutes.
Turn off the burner and let stand for 30 minutes before serving in bowls. Garnish each serving with parsley and serve with fresh bread and aged cheddar.