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Suggest a better descriptionEMERIL LIVE SHOW #EMIB01, SMOKIN SOUPS, STEWS AND RAGOUTS 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. 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. Remove from the heat and stir in the parsley. Ladle into shallow bowls and serve with crusty bread. Yield: 8 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (1930g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1060 | ||
Calories from Fat: 58 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2145.3mg | 74 % | |
Potassium 2480mg | 65 % | |
Total Carbohydrate 189g | 56 % | |
Dietary Fiber 22.7g | 91 % | |
Sugars, other 166.3g | ||
Protein 24.2g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1060
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