Ingredients with Measurements:
- 1 whole duck (about 4-5 pounds)
- 2 onions, peeled and quartered
- 4 carrots, peeled and cut into chunks
- 2 leeks, white and light green parts only, sliced
- 4 cloves garlic, peeled and smashed
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon sea salt
- 8 cups chicken or duck broth
- 1 pound baby potatoes, halved
- 1 pound turnips, peeled and cut into chunks
- 1 pound carrots, peeled and cut into chunks
- 1/2 pound green beans, trimmed
- 1/2 pound mushrooms, sliced
- 1/2 cup chopped fresh parsley
Special equipment needed:
- Large stockpot or Dutch oven
- Cheesecloth or spice bag
Step-by-step instructions:
1. Rinse the duck and pat dry. Cut off the wings and reserve for another use. Cut the duck into quarters.
2. In a large stockpot or Dutch oven, combine the onions, carrots, leeks, garlic, bay leaves, peppercorns, coriander seeds, fennel seeds, and sea salt. Tie the spices in a cheesecloth or spice bag.
3. Add the duck quarters to the pot and pour in the chicken or duck broth. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 hours, skimming any foam that rises to the surface.
4. After 2 hours, add the potatoes, turnips, and carrots to the pot. Simmer for another 30 minutes.
5. Add the green beans and mushrooms to the pot and simmer for another 10 minutes.
6. Remove the duck quarters from the pot and let cool slightly. Remove the skin and bones and shred the meat into bite-sized pieces.
7. Return the shredded duck meat to the pot and stir in the chopped parsley.
8. Serve the Duck Pot-au-Feu hot, garnished with additional parsley if desired.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Protein: 25g
Carbohydrates: 25g
Fiber: 6g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be used instead of duck
- Parsnips can be used instead of turnips
- Green beans can be substituted with kale or Swiss chard
Variations:
- Add a splash of red wine to the pot for added flavor
- Use beef broth instead of chicken or duck broth for a heartier flavor
- Add a dollop of crème fraîche or sour cream to each bowl for added creaminess
Tips and tricks:
- Skim any foam that rises to the surface of the pot while simmering to keep the broth clear
- Shred the duck meat into bite-sized pieces to make it easier to eat
- Serve with crusty bread to soak up the flavorful broth
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread and a glass of red wine
Suggested side dishes:
Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
If the broth is too salty, add more water to dilute it.
Food safety advice:
Make sure the duck is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Pot-au-Feu is a traditional French dish that dates back to the 17th century.
Flavor profiles:
Savory, herbaceous, and comforting
Serving suggestions:
Serve hot with crusty bread and a glass of red wine.
Related Categories
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Region: French
Taste: Savory, Rich, Herbaceous, Hearty, Comforting