In a large pot heat oil over high heat. Add 4 tablespoons of the onions, the celery, carrots, parsnips and turnips and saute 2 minutes. Add duck meat, tomatoes, basil and 1 tablespoon of the garlic. Stir in stock and 1 cup cold water; season with 1 teaspoon salt and 3 turns of the black pepper mill and bring to a boil. Reduce heat to simmering, cover and cook 25 minutes, until duck is cooked through and tender. In a bowl combine egg, beer, remaining 1 teaspoon garlic, remaining 1/2 teaspoon salt, 2 turns pepper, 2 tablespoons of the onions, flour and baking powder in a bowl; whisk batter until smooth. Uncover stew, increase heat until bubbling briskly and add about 16 golf-ball-size spoonfuls of batter to stew. Cook dumplings 2 minutes, reduce heat to simmering and cook 1 minute more. To serve, ladle stew into each of 4 shallow soup balls and top each portion with 4 to 5 dumplings. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-034 broadcast 02-19-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 03-08-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 4|
|Calories from Fat: 82 (30%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 139.1mg||43 %|
|Sodium 163mg||6 %|
|Potassium 487.5mg||13 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 19.3g|
|Protein 24.9g||36 %|
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Calories per serving: 275
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