A fairly easy recipe that doesn’t require much skill but it takes a bit longer than most to cook, especially if it’s wild duck we’re talking about.
It’s going to be ready quicker with chicken as the main ingredient, but not as flavored and delicious.
- duck breast 1 whole (it can be wild duck/goose, but it requires more cooking time, or chicken for less cooking time)
- onions 6
- soy sauce 2 tbsp
- paprika powder (sweet or/and hot) 2 tbsp
- bay leaf 3-4
- salt and pepper
- Clean the duck breast and chop it
- Put it in a pan at medium heat without any oil or water.
- It should leave it’s own juices to cook in
- Stir fry until it cooks and changes color (it becomes whitish)
- In the meantime, peel the onions and cut them as you please
- I was very lazy and used the processor
- Put the chopped onions over the cooked meat and stir
- Turn the heat to low if you feel the onions are burning
- They should cook slow enough to flow the juices out, without any need to add more water
- Stir from time to time so it won’t stick to the pan and burn
- When the onion is yellowish, sprinkle the bay leaf, paprika powder and soy sauce over the stew
- You can leave the bay leaf whole and throw it out at the end, or, for a more powerful flavor, you can crush it and leave it in the stew at serving
- Leave at low heat and stir from time to time until it turns brownish
- Add salt and pepper to taste
- It should be about an hour, more or less, until it’s done
- If you feel the need to add a little water at some point, you can
- In my area it’s served with cornbread.
- It can go well with mashed potatoes, pasta, or as it is.