Warm Duck Stew on a Cool Winter Night
Back in early December just before sunset one afternoon, my husband and I sat in the truck near a swampy area not far from our house to watch (and listen) for any ducks that might come in to roost. To our delight, we hadn’t been waiting long when they began to come in. They came in groups of 6 or 8 up to groups of 30 to 40. Whistling and squealing, they flew in barely above the treeline and descended into the dark water just beyond our view. We counted over 500 ducks that night. This was an early sign that duck hunting might be good this year. (Below I am including a photo from one of my husband’s 2010 hunts here on the farm.)
My husband and his cronies have been duck hunting a couple of times since that afternoon but they have been disappointed with the number of ducks so far. Since it hasn’t really been very cold yet (at least not for long at the time), we don’t have as many migrating ducks stopping in to feed here on the farm as usual. With less than two weeks left in the hunting season, he is hopeful that the colder weather north of us will encourage the annual migration to move south and pass through our area before the season ends. As luck would have it, I still have several packs of duck breasts from last year in the freezer, so fortunately, we don’t have to wait for the prevailing winds to bring our supper in. One of the nicest benefits of “living close to the land” is being able to open the freezer and create meals that are made from the fruits and vegetables from our garden and the game from the farm. Besides providing us with interesting home-grown 
food, it also saves us lots of grocery money.
As I mentioned in an earlier post, I recently tried a new recipe for duck stew (Original recipe from Ducks Unlimited Magazine, January/February 2012). As usual I tweaked the recipe a little to achieve something that I thought would fit our taste. Yesterday I cooked my third pot of this warm, savory blend and I think that I have a tasty recipe that is a keeper. Best of all, this one is fairly easy to put together without a lot of prep~ (I didn’t even have to cut up onions because I used a jar of little pearl onions), and I think it yields a rich, satisfying result. Tonight we shared this third batch with some of our closest family friends who are also a hunting/gardening family. After a nice glass of wine by the fire, we dished up the stew and sat down around their table to eat and visit. They agreed that this was a good combination and that it was the perfect meal for a cool winter night like this one. Of all the game recipes I have collected over the years, this one is my new favorite. Now that it has been officially taste-tested, I wanted to share it with those of you that might like to give it a try as well.
Savory Wild Duck Stew
3 T. vegetable or olive oil
5-6 cups of skinless duck (and/or goose) breast, cut into ½ inch pieces
3 T. Worcestershire sauce
1 T. garlic powder
½ t. black pepper
8 cups beef broth (or part water)
5.5 oz. V-8 vegetable juice
14.5 oz. can of diced tomatoes (I like to use the ones with green chilies)
½ cup pearled barley
2 cups celery, roughly chopped
2 cups carrots, roughly chopped
6-8 whole peeled garlic cloves, or equivalent amount of minced garlic
3 T. tomato paste
14.5 oz. can of French style green beans
1 cup frozen green peas, thawed (or one small can)
1 jar of whole pearl onions with the juice
Salt and pepper to taste
In a small bowl, combine first 5 ingredients and toss well to coat evenly. Cover and refrigerate for one hour.
Heat a large stock pot or Dutch oven over medium-high heat. Add meat and marinade, and brown meat evenly. Add stock, V-8 juice and diced tomatoes. Bring to a boil, then, reduce heat to low. Cover and simmer for 1½ hours. Add barley, celery, carrots, (green peas if using frozen peas), and garlic cloves and simmer for an additional 25 minutes.
Stir in tomato paste, add green beans (and canned green peas if using canned peas) and onions, and cook for 25 minutes. Add salt and additional pepper to taste.
We found this stew to be very satisfying. It makes a rich, thick sauce and is full of vegetables (tomatoes, carrots, celery, onions, green beans and green peas) as well as barley and garlic. Besides the duck fat (which is considered a delicacy), the only other fat is vegetable or olive oil. It really is a healthy one pot meal. Would love to hear your thoughts on this or other ways you use duck or waterfowl in your cooking. If you try this one, hope you enjoy it as much as we did.
Carolina Carol
- Posted in: cooking ♦ Food ♦ Nature ♦ Recipes ♦ Uncategorized
- Tagged: duck hunting, ducks, one pot meals, stew
CLOSE TO THE LAND 
I am lucky to be the recipient of many of Carol’s recipes. When it comes to ducks, this one has become my new favorite. The gold standard has always been her Duck Gumbo, but it has been replaced with this one. It is perfect for a cold and windy day meal.
Thanks for keeping me supplied with plenty of ducks and all the other things that make for a happy life. I am a lucky girl 🙂
Hey Girl! Awesome blog. I look forward to sampling some of the tasties. I will turn Donna on to the blog as well! God bless.
ps I think I might be able to duck hunt…they seem big enough to hit at least 1 out of ten tries…. and that’s good for me.
Hey Bill Byrd~ good to hear from you. I have been enjoying Donna’s blog and am following it. I love her writing style and can see why you love her. She has a beautiful spirit. Wish you guys would come see us when you come this way 🙂
Yum. Going to have to get Scott to get me some duck so I can try this out. Sounds delicious!
If you try it, let me know how it turns out 🙂
Carol, Enjoyed your Blog and the recipe for your Warm Duck Stew sounds delicious. Made me think about my late husband and brother who loved to duck hunt and would definitely have wanted me to try this recipe. Jimmy is a lucky guy to be the one to do the “tasting” for you. Keep on Bloging. Adds an interesting perspective to FB! Nancy
Carol,
Bill sent me a link to your blog today (I had searched for it earlier but only got your gravitar. I am so tech challenged!) I loved it! I read everyone of the posts. Made me glad to be back in North Carolina, Down East! I love cooking and developing recipes. It’s a creative outlet for me. Bill’s never been much of a hunter but your recipe made me want to send him out into the wilderness and bring me back one! I must make that stew! Keep inspiring me!
I am so enjoying your blog offerings as well. You have a great sense of humor and a real way with words. I have loved “getting to know you” better through your blog. Thanks for your message and your interest. Here’s to lots more inspirational writings and good authentic food shared with family and friends 🙂
Carol,
Sounds like you’re becoming, “The Cook”, extraordinaire. Have enjoyed your blogs.
Keep writing and I’ll keep reading.
Well let’s just say that cooking and staying busy here on the farm keep me out of the shopping malls 🙂 Have so enjoyed the home-grown lemons that you sent. Using them in everything that I can think of and preserving some for later use. What a lovely winter gift for a foodie like me. Love you guys~
Sounds absolutely wonderful! But since we live in New York City, we would not have duck that is quite as fresh.I loved the image of your counting over 500 ducks –how great to be this connected to the outdoors.
Hey … wonder what that guy grew up to be Charlotte? Would love to have you join us (seems like it was at Subway last time :). Thanks for your response~
It’s good to hear from you Aracy. We will have to cook up a batch sometime when you are coming through. FYI – we sat out and counted 315 ducks tonight. Hope to see you soon 🙂
Carol
Though Jim is not a hunter, this posting certainly sounds like he should be – or should have access to some freshly prepared duck. The receipe looks yummy and I hope to try it out. What a great blog!! I plan to follow. Can you shoot a duck from your kayak?? HA
Carol
If it sounds like a duck, quacks like a duck and looks like a duck, then throw the duck in a pan and cook it!! Good receipe.
I like the way you think~ thanks 🙂
Hi Carol,
I enjoyed the blog and salivated reading through the recipe. In high school I dated a fellow named “Duck Hunter”. I should look him up to see if he’s still living up to his nickname. No nearby hunter at present, so when are you cooking this delicious dish again. I’ll be right there.
Have you seen any bear on the land?Only ate it once over,over 30 years ago at Ramblin Ranger Bill’s at Sycamore Shores cabin on the Roanoke.
Like your blog layout with ducks at the top and blue color pallette.
I haven’t personally seen bear on our farm but other folks have. Our nephew as had a couple of up-close encounters when he was deer hunting and someone recently told us that they had seen one crossing at our front entrance. I am still hoping to have a long distance “encounter.” I have sampled bear at some Wild Game Suppers but it’s not my favorite. Thanks for the complimentary feedback on the blog. It has been a steep learning curve for me but I am happy to be “growing” in my grasp of technology. Stay tuned for future Roanoke River region stories 🙂
Hi Carol, The stew sounds great! I just tried a new duck recipe. Will share.
Spicy Duck Stir-Fry/ Use 1 large breast or 2 small
Marinade: 1 Tbs. soy sauce Cut duck into 3/4 in. pieces. Mix into
1 Tbs. olive oil marinade. Marinade for 60 min. In wok
or skillet heat 2 Tbs. oil and add ginger
1 Tbs. cornstarch and red pepper and stir fry 30 sec. Add
duck mixture and stir-fry till duck is firm
Add sauce and green onions. Stir-fry
until thickened. Serve with rice.
Sauce: 1/4 c chicken broth
2 Tbs. soy sauce
1 Tbs. sherry
2 tsp. red wine vinegar
1 tsp. cornstarch
1 tsp. sugar
1/2 tsp. sesame oil
Also needed: 2 Tbs. olive oil
2 Tbs. minced gingerroot
1/4 to 1/2 tsp.crushed red pepper
1/4 cup sliced green onions
Thanks Susan~ this looks like a good one. Look forward to trying it sometime soon. Keep your fingers crossed that we will have some more ducks come in before the season is over. Thanks for sharing 🙂
Looks like a good recipe. Thought you and others might like to try my favorite for duck.
DUCK (OR CHICKEN) AND SAUSAGE GUMBO
8 cups chicken stock
2-3 lbs breast filets
2 cups chicken breader (or flour seasoned with salt and pepper)
2 TBSP ground cayenne
1 cup vegetable oil
2 lbs smoked sausage
3 cups coarslely chopped onion
2 cups coarsely chopped celery
1 and 1/2 cup coarsley chopped bell pepper
2 tsp minced garlic
1 TBSP filet powder
heat stock to simmer in 8 qt stock pot
mix breader and pepper
slice the thicker filets in half
bread and fry the filets until just done
drain on paper towel
drain excess gease from frying pan, add I cup breader
stir briskly over medium heat until dark brown
stir in one cup water, transfer to stock pot
cut sausage into bite sized pieces
fry sausage in dutch oven until almost done add next four ingredients and saute until soft
transfer to stock pot
cut filets into bite-sized pieces and add to stock
simmer at leat 1/2 hour
stir in filet powder
serve in bowls over cooked rice
Thanks for sharing your favorite duck recipe. It looks tasty and I will look forward to trying it. Appreciate your interest and your response. Say hello to Phil for me 🙂
Excellent blog! I will translate for my husband and our latin American croud that lives abroad and does not speak english.
Great~ thanks Marlene. Appreciate you sharing (and translating) my message. Trust you and your family are well and hope to cross paths in 2012 🙂
Hi Carol,
Tried your Warm Duck Stew and liked it very much. I’m sure it wasn’t as good as yours since I had to use a frozen duck from the grocery store – however it was very good.
Your blog is great.
Anne
Hey Anne~ So glad to hear that you tried this recipe. I often use frozen duck (from the farm) and have had good results as well. So happy to get your feedback. It’s nice to know that some folks are connecting with my blog. I am enjoying this avenue of “creative expression” as well as the exchange from kindred spirits like you. Thanks for taking the time to send your remarks. Would love to have you continue “following” my blog. Hope to chat in person sometime soon~