Best Rustic Duck Stew With Macaroni Recipes

Duck Stew: Compote de Canard image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 21

4 pounds duck, cut up
1 tablespoon lard or shortening
2 large onions, chopped
2 carrots, chopped
1 celery stalk
2 shallots, chopped
1 clove garlic
1 cup dry white wine
2 cups chicken broth
2 teaspoons tomato paste
1 teaspoon allspice
2 bay leaves
4 sprigs thyme
Salt and pepper
5 ounces smoked slab bacon, diced
16 ounces fresh or frozen pearl onions
1 pound button mushrooms
1 loaf stale white bread
Olive or vegetable oil
Chopped parsley
Fresh pasta, for serving

Steps:

Saute the duck pieces in the lard until browned. Remove from pan and set aside. Add the chopped onion, carrots, celery, shallots, and garlic and brown lightly. When the vegetables are golden brown, add the duck along with the wine, chicken broth, tomato paste, allspice, bay leaves, thyme, and seasoning. Cover and simmer for 45 minutes.
Meanwhile, blanch the diced slab bacon in boiling water for 10 minutes and drain. Steam the pearl onions for 15 minutes. Cut off the stems and dice the mushrooms into large pieces.
Remove the duck from the stew and discard the bones. Put the sauce and vegetables through a food mill and return to the pot, adding the diced bacon, button mushrooms, pearl onions, and the duck. Bring to a boil and cook for 5 more minutes.
To make the croutons, cut the crusts from 10 slices of bread, and cut each slice into 4 triangles. Brown them in hot oil and keep warm. Serve the stew on individual plates, and arrange the warm croutons around the edges. Accompany with fresh pasta.

Rustic Duck Stew With Macaroni image

Provided by Sara Rimer

Time 2h15m

Yield Ten servings

Number Of Ingredients 19

3 5-pound Peking ducks, each cut into 8 pieces
Salt and freshly ground pepper to taste
1/2 pound pancetta, cut into 1-inch-by- 1/4-inch pieces
3 large onions, chopped
1 head garlic, minced
1 2-ounce can anchovies, drained
1 pound carrots, cut into 1/4-inch slices
1/3 cup flour
2 cups white wine
1 cup Nicoise or gaeta black olives, pitted and chopped
1 large bouquet garni
1 ounce fresh thyme sprigs, tied with string
3 bay leaves
1 teaspoon cayenne pepper (or to taste)
1/4 cup balsamic vinegar
1 16-ounce can peeled tomatoes, drained
6 cups duck or veal stock
2 pounds wide macaroni or rigatoni
1 cup grated parmigiano reggiano

Steps:

Sprinkle the duck pieces with salt and pepper on both sides. Let sit for 30 minutes.
Heat a large, heavy stockpot over high heat. Reduce the heat to medium and brown the pancetta, stirring constantly, until golden brown. Remove with a slotted spoon and set aside to drain.
In the same pot, brown the duck pieces on both sides over high heat, a few pieces at a time. Remove from the pot and drain in a colander. Pour out all but 1/4 cup of duck fat and reduce the heat to medium.
Add the onions and garlic to the pot and cook, stirring, until translucent. Stir in the anchovies and carrots and cook for 2 to 3 minutes. Add the flour and cook for 2 minutes, stirring, until the flour absorbs the duck fat. Stir in the wine and olives and increase the heat to medium-high.
Return the duck pieces to the pot. Add the bouquet garni, thyme, bay leaves, cayenne, balsamic vinegar, tomatoes and enough stock to cover. Stir well and bring to a boil. Reduce the heat to a low simmer and cook for 30 minutes, stirring every 10 minutes. Skim as much duck fat as possible from the top of the pot. Cook the stew for another 45 minutes, or until the duck is fork tender. Adjust the seasonings.
Just before serving, reheat the stew over medium heat. Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook until al dente, about 12 minutes. Drain and pour into a serving bowl. Immediately toss with the parmigiano. Serve immediately with the stew.