Duck And Blueberry Stew Recipe.
Blueberries aren’t the first fruit that comes to mind for a savory winter stew, but they actually go really well with the duck here. Flavor-wise, duck is a little more intense than chicken, and bringing out the richness with herbs and a little bit of sweetness makes for a very satisfying meal.
- 1 5 to 6 lb. duck;
- 2 red onions, minced;
- 4 cloves of garlic, minced;
- 1 celery stalk, minced;
- 1 cup blueberries;
- 2 sprigs fresh rosemary;
- 1 tbsp. fresh sage, minced;
- 4 cups chicken or duck stock;
- 1/2 cup dry red wine; (optional)
- Extra-virgin olive oil;
- 1/4 cup pomegranate seeds;
- fresh parsley; (to garnish)
- Cooking fat;
- 2 tbsp tapioca starch; (optional)
- Sea salt and freshly ground black pepper;
- Preheat your oven to 350 F.
- Wash the duck, and pat dry with kitchen paper.
- Rub the duck with olive oil, season generously with sea salt and black pepper, and place in a roasting pan.
- Place in the oven, and roast for about 2 hours, or until the meat is cooked through.
- Remove the duck from the oven, and let rest 10 to 15 minutes.
- Remove the duck skin, and shred the meat off the bones.
- Melt some cooking fat in a large skillet or sauce pan over medium-high heat.
- Add the garlic, celery, and onion, and cook for 5 to 6 minutes, or until soft and fragrant.
- Pour the red wine (or some of the chicken stock) into the skillet and cook until completely reduced, scraping up any browned bits from the bottom of the skillet.
- Stir in the shredded duck meat, and pour in the chicken stock.
- Stir in the blueberries, rosemary and sage. Bring everything to a boil, and let simmer on low for 30 to 45 minutes.
- If desired, thicken the sauce by adding-in a mixture of 1 tbsp. of tapioca starch and 1 tbsp. water.
- Serve the stew topped with pomegranate seeds and fresh parsley.