Duck Stew

Chef Gruber

Serves 16

4 ducks, boned; meat cut into 1” into bite sized pieces
½ cup oil
flour, salt and pepper for dredging
4 quarts chicken stock
½ cup red wine vinegar
¼ cup chimayo chili
4 large onions, diced medium
1 tablespoon salt
4 poblano chilies, diced
2 cups pumpkin seeds, toasted

Lightly flour the duck pieces and sauté them in the oil until lightly brown.  Begin warming stock in large stockpot.  Add vinegar, onions, chili, salt and poblanos. Cook 30 minutes. Add duck and simmer for another 30 min, add more stock if necessary to cover meat.  Place pumpkin seeds in robo coup and pulse until ground; add to stew to thicken.


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