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Scoter Stew

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Ingredients

  • Breasts, thighs and legs of 2 scoters (or other seaducks)
  • Flour as needed
  • 1/8 pound butter
  • 6 small onions
  • 5 carrots cut 1" sections
  • 5 tomatoes peeled, diced (or canned equivilant)
  • 1 pinch marjoram
  • 2 tablespoons chopped parsley
  • 1 tablespoon salt
  • 1 teaspoon freshly-ground black pepper
  • 2 bay leaves
  • 1 quart water
  • 3 tablespoons wine or cider vinegar

Details

Servings 1

Preparation

Step 1

Remove all the orange fat along with any bloodshot areas and clotted blood from the meat. Soak overnight in salt water. Drain, dry, and cut pieces of duck in bite-sized chunks.

Dredge in flour and saute in butter until browned. Add all other ingredients and cook slowly for 2 hours.

This recipe yields ?? servings.

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