Name: Provencal Duck Stew with Dried Fruits
Prep time: 60 min
Cook time: 60 min
Total time: 840 min
Ingredients: 1 4-5 lb duck (1.8-2.2 kg); 1 carrot (thinly sliced); 1 onion (thinly sliced); 1 stalk celery (thinly sliced); 4 garlic cloves (mashed); 10 black peppercorns; 10 Juniper Berries; 1 piece star anise; 1 cinnamon stick; 1 Orange Peel and juice; 1 bottle Pinot Noir; 12 prunes; 12 walnuts; 2 tbsp butter; 1 tbsp flour; 1 quart (1100ml) chicken stock; 1 apple (peeled and diced)

Provencal Duck Stew with Winter Fruits

This duck stew recipe is completely adaptable to any season of the year. However, as the prunes, walnuts, cinnamon and a touch of orange slow-cook with the duck meat your home will smell a little like Christmas. Provencal Duck Stew with Winter Fruits is a make-ahead main course for a meal with friends.

Provencal Duck Stew with Dried Fruits

This duck stew is a great dish for dinner parties (or long lunches) because it is best prepared ahead of time and reheated. It will allow you to enjoy the meal as much as your friends.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1

Total Time 14

Course Main Dish

Cuisine French, Provencal

Servings people

Ingredients

1 4-5 lb duck 1.8-2.2 kg
1 carrot thinly sliced
1 onion thinly sliced
1 stalk celery thinly sliced
4 garlic cloves mashed
10 black peppercorns
10 Juniper Berries
1 piece star anise
1 cinnamon stick
1 Orange Peel and juice
1 bottle Pinot Noir
12 prunes
12 walnuts
2 tbsp butter
1 tbsp flour
1 quart (1100ml) chicken stock
1 apple peeled and diced

Instructions

Cut your duck into eight pieces, like you would breakdown a whole chicken, and put in a large bowl with room for more ingredients.
Add the carrot, onion, celery, garlic, black peppercorns, juniper berries, star anise, cinnamon orange and pinot noir. Let marinate for 10 to 12 hours sitting out in your kitchen.
Strain the marinade, separating the vegetables and liquid.
Simmer the prunes and walnuts in the liquid for 20 minutes.
Melt the butter in a large saute pan and brown the duck on both sides. When browned, remove the duck and saute the vegetables leftover from the marinade.
Sprinkle flour over the vegetables, mixing well.
Strain marinade into vegetables and add the browned duck pieces back to your pan.
Keep the prunes and walnuts to add back to the sauce later.
Bring to a boil, then lower to a simmer for one hour.
As you cook your duck you may need to add chicken stock to keep it moist and stew-like. I ended up using about one quart.
At the end of the cooking time, remove the duck pieces and strain out and discard the vegetables.
Return the duck meat, prunes and walnuts, and apple then simmer for ten minutes.
Adjust seasonings and serve.

Notes

I used an Alina duck from LaBelle Farms in New York. They are a special French breed renowned for their ultra rich, almost squab like flavor, that are raised in arena style hoops and fed only corn grown on the same farm.

Keyword Duck, Stew

Tried this recipe?Let us know how it was!

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.

Syndication Information

Affiliate Information

As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.

Provencal Duck Stew with Winter Fruits