Duck And Blueberry Stew Recipe

5 from 1 vote

Here's something a little different to do with a whole duck: a rich stew seasoned with herbs and blueberries.

Course Main Course

Cuisine American

Keyword blueberry, duck, stew

Prep Time 15

Cook Time 3

Total Time 3 15

Servings people

Calories 1466kcal

Cost 20

Preheat your oven to 350 F.
Wash the duck, and pat dry with kitchen paper.
1 5 to 6 lb. duck
Rub the duck with olive oil, season generously with sea salt and black pepper, and place in a roasting pan.
Extra-virgin olive oil
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 for 10 to 15 minutes.
Remove the duck skin, and shred the meat off the bones.
Melt some cooking fat in a large skillet or saucepan over medium-high heat.
Cooking fat
Add the garlic, celery, and onion, and cook for 5 to 6 minutes or until soft and fragrant.
4 cloves of garlic, 1 celery stalk, 2 red onions
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.
½ cup dry red wine
Stir in the shredded duck meat, and pour in the chicken stock.
4 cups chicken or duck stock
Stir in the blueberries, rosemary, and sage. Bring everything to a boil, and let simmer on low for 30 to 45 minutes.
1 cup blueberries, 2 sprigs fresh rosemary, 1 tbsp. fresh sage
If desired, thicken the sauce by adding in a mixture of 1 tbsp. of tapioca starch and 1 tbsp. water.
2 tablespoon tapioca starch
Serve the stew topped with pomegranate seeds and fresh parsley.
¼ cup pomegranate seeds, fresh parsley