Potato Brussels Sprout Stew with Duck
Prep: 20min
|
Servings: 4
|
Cook: 2h
A hearty potato and Brussels sprout stew featuring tender duck legs, fresh herbs, and dried plums—an inviting dish from the stews category. Try this and more recipes from Spoonsparrow!
Ingredients
- 4 duck legs
- 1 onion
- 1 fresh bay leaf
- 4 cloves of clove
- 400 ml poultry stock
- 2 carrots
- 600 g waxy potatoes
- 400 g Brussels sprouts
- 100 g dried plums
- red wine vinegar
- Salt
- ground pepper
- 1 tbsp freshly chopped parsley
Instructions
-
1.
Wash the duck legs, pat dry, remove skin and cut into thin strips. Peel the onion, skewer with bay leaf and cloves. Bring stock to a boil, add duck legs and the spiced onion, simmer gently for about 1.5 hours.
-
2.
Crisp the duck skin in a dry pan until golden brown. Drain on kitchen paper. Spoon the stew onto plates, garnish with the crispy skin and parsley, and serve.
