Uruguayan-Style Duck Stew
A hearty and flavorful stew inspired by Uruguayan cuisine, featuring tender duck and rich vegetables.
Ingredients
- ●2 lbs Duck legs
- ●1 lb Intense, garlicky Uruguayan sausage
- ●1 large Onion
- ●3 cloves Garlic
- ●2 large Carrots
- ●2 large Potatoes
- ●1 cup Red wine
- ●2 cups Chicken broth
- ●2 tbsp Tomato paste
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the duck legs with salt and pepper.
- 3
Heat oil in a large Dutch oven over medium-high heat.
- 4
Sear the duck legs until browned, about 5 minutes per side.
- 5
Remove the duck legs from the pot and set aside.
- 6
Add the sausage to the pot and cook until browned, breaking it up with a spoon as it cooks.
- 7
Add the onion, garlic, carrots, and potatoes to the pot.
- 8
Cook until the vegetables are slightly tender, about 5 minutes.
- 9
Add the red wine, chicken broth, and tomato paste to the pot.
- 10
Return the duck legs to the pot and bring to a simmer.
- 11
Cover the pot and transfer it to the preheated oven.
- 12
Bake for 30 minutes, then reduce the heat to 275°F (135°C) and continue cooking for another 30 minutes.
- 13
Serve hot, garnished with fresh parsley if desired.