Duck Stew Recipe – Eats Now

Name: Duck Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Vegetable Oil; 3 whole Wood Ducks (You Can Use As Many As 4 Ducks); 2 cups Onions, Chopped; 5 Tablespoons All-purpose Flour, Divided; 5 cups Beef Broth; 1 whole Bay Leaf; 1 Tablespoon Dried Basil; 1 teaspoon Salt; 1/2 teaspoons Black Pepper; 1 teaspoon Cajun Seasoning; 1/2 teaspoons Dried Rosemary; 1 teaspoon Dried Thyme; 1 Tablespoon Cornstarch; 3 whole Potatoes, Cut In Large Chunks; 3 whole Carrots, Cut In Large Chunks; 1 cup Green Peas; 1 cup Whole Corn

Servings: persons

2 Tablespoons Vegetable Oil
3 whole Wood Ducks (You Can Use As Many As 4 Ducks)
2 cups Onions, Chopped
5 Tablespoons All-purpose Flour, Divided
5 cups Beef Broth
1 whole Bay Leaf
1 Tablespoon Dried Basil
1 teaspoon Salt
1/2 teaspoons Black Pepper
1 teaspoon Cajun Seasoning
1/2 teaspoons Dried Rosemary
1 teaspoon Dried Thyme
1 Tablespoon Cornstarch
3 whole Potatoes, Cut In Large Chunks
3 whole Carrots, Cut In Large Chunks
1 cup Green Peas
1 cup Whole Corn

1
Heat the oil in a very large skillet over medium heat.
2
Cut ducks in half and dust with 1/4 cup flour (4 tablespoons) before adding to the hot skillet.
3
Brown both sides.
4
Add onion and broth, followed by bay leaf, basil, salt, pepper, cajun seasoning, rosemary, and thyme.
5
Cover and cook for 1 1/2 hours or until duck is tender and easily removed from the bones.
6
If broth level drops during cooking and is no longer covering the birds, add water.
7
When the meat is tender, remove it from the broth.
8
Scoop 1 cup of broth from the pan and pour into a medium size bowl.
9
Whisk in remaining 1 tablespoon flour and cornstarch until there are no lumps, and then return to the skillet.
10
De-bone the meat and return to the skillet with potatoes, carrots, peas and corn.
11
Cook until vegetables are tender, about 30 minutes.
12
Serve over rice or toast.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 Tablespoons Vegetable Oil, 3 whole Wood Ducks (You Can Use As Many As 4 Ducks), 2 cups Onions, Chopped, 5 Tablespoons All-purpose Flour, Divided, and more.

Yes, Duck Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions