Straw Duck Vegetable Goulash

Ingredients

• 500 g straw duck steak
• 400 g potatoes (firm boiling)
• 2 Bell peppers
• 1 red chili pepper
• 1 vegetable onion
• 1 Garlic clove
• 1 Carrot
• 1 can kidney beans
• 2 sprigs thyme
• 2 Bay leaves
• 250 ml rosé wine
• 600 ml Vegetable Broth
• sauce thickener (light, as needed)
• Pepper
• Salt
• spicy bell peppers
• 3 tbsp clarified butter

Instructions

1. 1.

   Cut the straw duck meat into cubes and season with pepper. Wash, trim, halve, deseed, remove white membrane from the bell peppers and cut into bite‑size pieces. Peel the potatoes and dice them about 1.5 cm. Wash the chili peppers, split lengthwise, deseed, remove white lining and finely dice. Peel and halve the onion, then cube it large. Press the garlic clove. Grate the carrot very fine. Drain the beans. Heat the clarified butter in a large pot and sear the meat in batches until browned all around; add onions, garlic, and carrots and sauté briefly. Pour in potatoes, chili cubes, broth and wine, add bay leaves and thyme sprigs, cover and simmer for about 60 minutes. Open the pot, add bell peppers and beans, continue cooking uncovered until one‑third of the liquid evaporates, stir in sauce thickener if needed, and season with chili, pepper, salt.

2. 2.

   Serve with fresh white bread.