Scoter Stew

By á-170456

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.