Duck
stew with “Côtes de Gascogne” wine
1. Cut all vegetables into small pieces. Slice thinly the onion and
the garlic. Dice the “ventrèche”
2. Brown the conserve of duck wings in a casserole for 20 minutes.
Put salt and pepper.
3. Remove the conserve of duck wings and empty the entire dripping.
4. Fry gently the vegetables, onion, garlic and “ventrèche”
for 10 minutes and sprinkle with flour. Let cook for 2 minutes then
pour the red wine onto them.
5. Remove the juice then add the conserve of duck wings.
6. Supplement with the poultry stock.
7. Fry gently the mushrooms in some butter. Put them into the casserole
Cover the casserole and place it into the oven for 2 hours.
8. Remove the conserve of duck wings from the casserole and let the
juice cook to reduce for one third. Put back the conserve of duck
wings.
9. Serve with steamed potatoes, rice or fresh pasta.
>>Fabienne Thierry
LE RELAIS DU BASTIDOU - 32160 Beaumarchés
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 Préparation
: 1 hour
 Cooking
time: 2 hours
 Ingredient: for 6 people
• 12 conserve
of fat duck wings
• 2 onions
• 4 cloves of garlic
• 1 stick of celery
• half a red pepper, half a green pepper
• 1 stick of thyme
• 1 bay leaf
• 1 litre of red “Côtes de Gascogne” wine
• Poultry stock
• 200 gr. of “ventrèche”
• 200 gr of cultivated mushrooms or seasonal boletus
•
2 tablespoon of flour
Suggested drink:
A Côte de Gascogne or a Côte de St Mont.
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