Servings: 4–6
Prep Time: 15–20 minutes
Cook Time: 3–4 hours
🌿 Ingredients:
1 whole wild duck (3–5 lbs), cleaned and trimmed
2 tbsp olive oil or duck fat
1 large onion, diced
3 cloves garlic, minced
3 carrots, chopped
2 parsnips, chopped
2–3 medium potatoes, cubed
1 cup celery, chopped
1 cup mushrooms, sliced (optional, adds umami)
1–2 tbsp apple cider vinegar (or lemon juice)
4–5 cups low-sodium chicken or vegetable broth (enough to cover the duck halfway)
1 cup dry red wine (optional, adds depth)
2 tsp fresh thyme
1 tsp fresh rosemary, chopped
2 bay leaves
1–2 tsp smoked paprika (optional, adds warmth)
Salt & pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions:
Prep & season the duck:
Pat the duck dry and rub with salt, pepper, and smoked paprika (if using).
Optional: Rub inside and out with 1 tbsp apple cider vinegar to help mellow gaminess.
Brown the duck:
Heat oil or duck fat in a large heavy pot (Dutch oven works best) over medium-high heat.
Brown the duck on all sides, about 5–7 minutes per side, then remove and set aside.
Sauté vegetables:
In the same pot, add onion, garlic, carrots, celery, and mushrooms. Sauté 5–7 minutes until fragrant and lightly golden.
Deglaze & build the stew:
Pour in wine (if using) and scrape up browned bits from the bottom.
Nestle the whole duck into the pot. Add broth until the duck is half-submerged.
Add thyme, rosemary, bay leaves, and remaining apple cider vinegar.
Simmer low & slow:
Bring to a gentle simmer, then cover and cook on low heat for 2.5–3 hours (or in a 325°F oven for 2.5–3 hours).
Check halfway, basting with the broth to keep the duck moist.
Add root vegetables:
About 45–60 minutes before serving, add potatoes, parsnips, and any extra carrots. Continue simmering until vegetables are tender and duck meat is falling off the bone.
Finish & serve:
Remove bay leaves. Gently shred or serve the duck as-is with meat falling from the bones.
Adjust salt & pepper, stir in fresh parsley, and serve hot.
🔑 Tips for Taming Gaminess:
Vinegar or lemon juice: Lightens strong flavors without overpowering the stew.
Long, slow cooking: Ensures meat is tender and gamey notes mellow.
Aromatic herbs & root vegetables: Balance richness and add earthy sweetness.
Optional milk soak: For extremely strong wild ducks, soak the duck in milk for 2–4 hours before cooking.
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When your pioneer husband brings home wild game from the fields, it’s a blessing — and turning those gifts into a hearty stew is one way we honor Him. Share this recipe with someone who loves wholesome, real-food meals made with gratitude and intention. Tag me @thewellnessblondie — I love seeing how you transform God’s provisions into nourishment for your family.
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