I originally found this recipe in a magazine, tried it and found it to be very good and fairly easy. I looked it up online and found it as follows. The only change I made was that I brined the breasts over-night, then rinsed, pounded them with a meat mallet , sprinkled with Adolf’s tenderizer and poked with a multi-tined fork. You don’t need to do this, but the meat is really tasty and tender if you do, and a bit chewy if you don’t, but still tasty.
Cooking: Savory Waterfowl Stew
By Scott Leysath
A warm fire, dry clothes, and a hot bowl of hearty stew is a just reward after a cold, wet day of slogging through a wetland obstacle course. No need to wait for the simmering chunks of duck and goose breasts to get spoon tender. This stew was prepared a day ahead. And of course it’s always better the next day. Since it looks like the cold weather is not likely to change any time soon, make a double batch that you can load into a thermos and share with your hunting partners.
By definition, a stew is slowly cooked at lower temperatures than a soup. It’s thicker, richer, and should support an upright fork. Slow cooking in liquid transforms lean, dense waterfowl meat into tender morsels that have absorbed the flavor of the surrounding broth. It’s stick-to-your-ribs comfort chow that pairs well with a glass of red wine or a frosty cold beer and the inevitable nap. Why fight it? Curl up on the couch and dream of huge flights of mallards with their feet down.
Preparation Time: 20–25 minutes
Marinating Time: 1–2 hours
Cooking Time: 20 minutes browning, plus 2–3 hours simmering
• 3 tablespoons vegetable oil
• 6 cups skinless duck and/or goose breast fillets, trimmed and cut into 1/2-inch cubes
• 3 tablespoons Worcestershire sauce
• 1 tablespoon garlic powder
• 1/2 teaspoon black pepper
• 8 cups beef broth or game stock
• 1 14-ounce can diced tomatoes, with liquid
• 1/2 cup pearled barley (uncooked)
• 2 cups celery, roughly chopped
• 2 cups carrots, peeled and roughly chopped
• 8–10 whole peeled garlic cloves
• 3 tablespoons tomato paste
• 2 cups fresh green beans, stem ends removed, cut into 1-inch pieces
• 1 1/2 cups whole pearl onions, skins removed
• Salt to taste Continue reading “Savory Waterfowl Stew”