🧾 🦆 stewed duck
slow-cooked tender duck pieces simmered with seasonal vegetables and simple spices — rich, hearty, and full of flavor.
🍴 meal/type
🍃 ingredients
- duck (whole or parts) – 500–800 g · source: local farmers
- carrots – 2 · source: local farmers
- chayote – 1 · source: grown on site / local farmers
- taro or sweet potato – 2 roots · source: grown on site
- garlic – 2–3 cloves · source: grown on site / local farmers
- dill – to taste · source: grown on site
- spices (black pepper, cumin, turmeric) · source: grown on site / local farmers
- water or broth – enough to cover
🔧 equipment needed
- large pot with lid
- knife
- spoon
- ladle
📝 step-by-step instructions
1. prepare the duck
- cut duck into medium pieces if needed
- rinse and pat dry
2. brown the duck (optional)
- in a dry pan or with minimal oil, sear duck pieces skin side down until lightly browned
3. start the stew
- place duck into a pot
- add roughly chopped carrots, chayote, taro, and garlic
- sprinkle with spices
- pour in enough water or broth to cover
4. slow cook
- bring to a gentle boil
- reduce heat to low
- cover and simmer under closed lid for 1.5–2 hours until duck is tender and vegetables are soft
5. finish
- stir in fresh herbs before serving
6. serve
- serve hot with broth or as a hearty dish with flatbread or steamed veggies
⏳ timing
- prep time: 15–20 minutes
- cook time: 1.5–2 hours
- total: ~2–2.5 hours
🔥 nutrition (per 100 g)
- calories: ~210–240 kcal
- protein: ~18–20 g
- fat: ~15–18 g
- carbohydrates: ~2–4 g
🧪 variations & substitutions
- add more root vegetables for a thicker stew
- for a lighter version, remove duck skin before cooking
- season additionally with chili flakes or smoked paprika if desired
- save rendered duck fat and use it as animal fat oil for pan-cooking, roasting vegetables, or making savory pancakes
🧭 food pairing
♻️ waste use
- duck bones: broth or animal feed
- vegetable scraps: animal feed
- duck fat: collect and use as animal fat oil for cooking and frying
💡 tips
- duck will naturally release fat — you can skim some off during cooking if preferred
- letting the stew rest 10–15 minutes after cooking improves flavor depth
-
enjoy your meal! 🦆🥘🌿