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CALIFORNIA WILD DUCK STEW




Source of Recipe


Dundee Sportsman's Club


List of Ingredients




1/4 lb. fresh mushrooms, sliced
4 large tomatoes, peeled, seeded and quartered
3 T. butter
1 large carrot, diced
1 medium green bell pepper, diced
1 medium onion, sliced
1 C. chopped celery and leaves
1 clove garlic, peeled and quartered
1 C. pitted ripe olives
1 T. tomato paste
1/4 C. olive oil
2 C. dry red wine
1 T. Worcestershire sauce
1/8 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. allspice
1/8 tsp. mace
1/8 tsp. thyme
1 bay leaf, crushed
1 tsp. salt
1/4 tsp. freshly-ground pepper
4 wild ducks, plucked, drawn and
cut into serving pieces
20 small new potatoes

Recipe



Sauté mushrooms and tomatoes in 3 tablespoons butter for 3 minutes. Combine with carrot, green pepper, onion, celery, garlic, olives, tomato paste, olive oil, wine, Worcestershire, cinnamon, cloves, allspice, mace, thyme, bay leaf, salt and pepper to make a marinade. Add duck pieces and marinate overnight or for at least 10 hours. Simmer duck in marinade 1 1/2 to 2 hours or until tender. Boil potatoes in salted water for approximately 15 minutes or until tender. Add to stew just before serving.