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| | | Duck Stew w/ Dumplings | Favorite of Alan Lakis - Port Clinton, Ohio
| | Course: | Soup | | Servings: | 4-6 | |
Ingredients & Instructions:
3 ducks
2 onions diced
Bay leaf, crumbled
1 whole clove
10 peppercorns cracked
1 tablespoon salt
6 onions quartered
6 carrots quartered
2 stalks celery diced
½ cup flour
1 cup peas
1/3 cup milk
2 tablespoons butter
1 cup sifted self-rising cake flour
Clean and cut up three ducks. Put the pieces in a stewing pot with two cut up onions, a crumbled bay leaf, one whole clove, ten cracked peppercorns, one tablespoon of salt, and two quarts of water. Remove the ducks and vegetables and keep them warm. Strain the broth and return it to the pot. Add enough water so that there is four cups of broth in all. Mix ½ cup of water and stir it into the broth. Mix 1/3 cup of milk, two tablespoons of butter, and one cup of sifted self-rising cake flour. When the flour is dampened, form into little balls and drop them into the pot. Cover the pot and simmer for fifteen minutes.
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