Duck Stew: Compote de Canard Recipe

Name: Duck Stew: Compote de Canard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds duck, cut up; 1 tablespoon lard or shortening; 2 large onions, chopped; 2 carrots, chopped; 1 celery stalk; 2 shallots, chopped; 1 clove garlic; 1 cup dry white wine; 2 cups chicken broth; 2 teaspoons tomato paste; 1 teaspoon allspice; 2 bay leaves; 4 sprigs thyme; Salt and pepper; 5 ounces smoked slab bacon, diced; 16 ounces fresh or frozen pearl onions; 1 pound button mushrooms; 1 loaf stale white bread; Olive or vegetable oil; Chopped parsley

Servings: persons

4 pounds duck, cut up
1 tablespoon lard or shortening
2 large onions, chopped
2 carrots, chopped
1 celery stalk
2 shallots, chopped
1 clove garlic
1 cup dry white wine
2 cups chicken broth
2 teaspoons tomato paste
1 teaspoon allspice
2 bay leaves
4 sprigs thyme
Salt and pepper
5 ounces smoked slab bacon, diced
16 ounces fresh or frozen pearl onions
1 pound button mushrooms
1 loaf stale white bread
Olive or vegetable oil
Chopped parsley

1
Saute the duck pieces in the lard until browned.
2
Remove from pan and set aside.
3
Add the chopped onion, carrots, celery, shallots, and garlic and brown lightly.
4
When the vegetables are golden brown, add the duck along with the wine, chicken broth, tomato paste, allspice, bay leaves, thyme, and seasoning.
5
Cover and simmer for 45 minutes.
6
Meanwhile, blanch the diced slab bacon in boiling water for 10 minutes and drain.
7
Steam the pearl onions for 15 minutes.
8
Cut off the stems and dice the mushrooms into large pieces.
9
Remove the duck from the stew and discard the bones.
10
Put the sauce and vegetables through a food mill and return to the pot, adding the diced bacon, button mushrooms, pearl onions, and the duck.
11
Bring to a boil and cook for 5 more minutes.
12
To make the croutons, cut the crusts from 10 slices of bread, and cut each slice into 4 triangles.
13
Brown them in hot oil and keep warm.
14
Serve the stew on individual plates, and arrange the warm croutons around the edges.
15
Accompany with fresh pasta.
16
This dish may be made one day in advance and reheated.
17
Red wine may be substituted for white.

511

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 20 ingredients. The key ingredients include: 4 pounds duck, cut up, 1 tablespoon lard or shortening, 2 large onions, chopped, 2 carrots, chopped, and more.

Yes, Duck Stew: Compote de Canard 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: Compote de Canard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions