Duck Stew

Don went duck hunting this weekend. He did so well that he shot the allotted number of ducks he was allowed to--seven. This led me to a bit of a predicament. I didn't know what to do with one duck, let alone seven. Plus, the only time I've ever had duck was at a Chinese food restaurant, and I wasn't too impressed with it. However, this turned out pretty good. So, in case you're like me, and have an excess of duck, or are merely curious about the friendly fowl, here's the recipe:

Duck Stew:

Ingredients

• 1 tablespoon olive oil
• 4-5 duck breasts cut up, marinated over night in 2 TBSP Worcestershire sauce, salt & pepper
  
• Salt
• Freshly ground black pepper
• 1 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup sliced mushrooms
  
• 1 tablespoon tomato paste
• 2 TBSP dry red wine (optional)
  
• 2 bay leaves
• 2 cloves minced garlic
• 4 cups beef broth
• 2 cups water
• 1 pound white potatoes, peeled and diced into 1/4-inch thick cubes
• 3 sprigs of fresh thyme/rosemary/etc.

Directions

In a large saucepan, over medium heat, add the oil. Season the duck pieces with salt and pepper. Place the flour in a mixing bowl. Season the flour with salt and pepper. Dredge the duck pieces in the seasoned flour. When the oil is hot, add the duck pieces, fat side down and sear for 6 minutes. Turn the pieces over and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions, carrots, and celery. Season the vegetables with salt and pepper. Saute the vegetables until wilted, about 4 minutes. Stir in the tomato paste. Remove vegetables. Deglaze the pan with the red wine. With a wooden spoon, scrape the sides and bottom of the pan to loosen any brown particles. Stir in the garlic, duck stock and water. Add the potatoes, reserved duck pieces, and thyme. Bring the liquid to a boil and reduce to a simmer. Simmer for about 3 hours, covered, stirring occasionally or until the meat falls off the bones. Add the rest of the vegetables 1/2 an hour before end time. Remove from the heat and stir in the parsley. Ladle into shallow bowls and serve with crusty bread.

French Onion Soup

I have a similar conversation with Don every time I make this soup, and it goes something like this:

"I thought you didn't like onions." Don gives me a quizzical look.
"I like this."

I really don't like onions a whole lot, well, let me rephrase that, I don't like uncooked onions. But this doesn't fall underneath that. And since all of the onion flavor melds with the broth and you don't have that strong onion taste burning your tongue and making your breath stink for the next 24 hours, I make an exception. Besides, I'm mildly obessed with anything French related.
The best part about this soup?? It doesn't take a long time to make and is comprised of a small list of ingredients, and since I always have onions, I pretty much always have the ingredients for this soup. It's a wonderful thing to make when you don't feel like cooking. And I'm all about that.

Here's the recipe:

French Onion Soup

• 2 TBSP butter
• 2 cups thinly sliced yellow onions (2 large)
• 4 cups beef broth
• 2 TBSP dry sherry or dry white wine (optional)
• 1 tsp Worcestershire sauce
• Dash black pepper
• 6 slices French bread, toasted
• 1 cup shredded Swiss, Gruyere, ro Jarlsberg cheese (4 oz., I usually only have mozzarella in fridge)

In a large saucepan, melt butter, add onions. Cook covered, over medium-low heat for 8 to 10 minutes or until onions are tender and golden, stirring occasionally. Stir in broth, sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
Meanwhile, sprinkle toasted bread with shredded cheese. Place bread under broiler until cheese melts and turns light brown. To serve, ladle soup into bowls and top with bread. I usually don't top with the bread, since I prefer to dip it.

Bon appetit!