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California Wild Duck Stew

RG

Ingredients

  • 1/4 pound fresh mushrooms, sliced
  • 4 large tomatoes, peeled, seeded and quartered
  • 3 tablespoons butter
  • 1 large carrot, diced
  • 1 medium green bell pepper, diced
  • 1 medium onion, sliced
  • 1 cup chopped celery and leaves
  • 1 clove garlic, peeled and quartered
  • 1 cup pitted ripe olives
  • 1 tablespoon tomato paste
  • 1/4 cup olive oil
  • 2 cups dry red wine
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 1/8 teaspoon mace
  • 1/8 teaspoon thyme
  • 1 bay leaf, crushed
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground pepper
  • 4 wild ducks, plucked, drawn and cut into serving pieces
  • 20 small new potatoes
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Instructions

  1. Sauté mushrooms and tomatoes in 3 tablespoons butter for 3 minutes.
  2. Combine with carrot, green pepper, onion, celery, garlic, olives, tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves, allspice, mace, thyme, bay leaf, salt and pepper to make a marinade.
  3. Add duck pieces and marinate overnight or for at least 10 hours.
  4. Simmer duck in marinade 1 1/2 to 2 hours or until tender.
  5. Boil potatoes in salted water for approximately 15 minutes or until tender.
  6. Add to stew just before serving.



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