Turnips and peas give duck stew a subtly sweet and refreshing flavor and pleasant texture. This simple recipe for duck stew makes a great weekend meal that is best enjoyed with family or friends. For a real excellent time, serve this duck stew with a bottle of Syrah from Rhone or a good bottle of American Merlot. Red Burgundy from France, Spanish Rioja, California Pinot Noir, California Zinfandel, and Australian Shiraz are also great choices for pairing with this duck with turnips and peas stew.
To make this simple recipe, you need only a few ingredients—namely, medium duck, butter, turnips, onions, flour, peas, water, and salt and pepper to taste. You don’t need elaborate preparations to make this sumptuous recipe that can make a comforting meal for the family or a stylish dinner for friends.
The stewing method can turn even the toughest meats so tender and juicy that it melts in the mouth. Before stewing the duck, it is important to sear it on all sides first to seal in its juices and keep it nice and moist even after long and slow hours of cooking. While this recipe uses water, you can also use stock or broth if you want an even more flavorful stew, but water will work just fine and will allow the flavor of the duck to stand out. The flour works to thicken the stew. Duck is quite fatty and a lot of its flavor comes from its grease, which will ooze out as it cooks. You can skim the fat off the surface of the stew before serving to make the dish healthier.
Serve this duck stew dish with mashed or boiled potatoes, corn on the cob, buttered vegetables, couscous, rice, pasta, casserole, or other favorite side dishes for an awesome feast.
- 1 medium duck, chopped in required pieces
- 2 tablespoons butter
- 6 turnips, peeled, cut in large pieces
- 3 onions, peeled, quartered
- 2 tablespoons flour
- 3 cup shelled peas
- Salt and pepper to taste