Duck Stew with Dumplings & Root Vegetables

Ingredients

For the Stew

1 whole duck, cut into pieces

2 tbsp vegetable oil

1 onion, diced

3 carrots, cut into chunks

2 parsnips, cut into chunks

2 turnips, cut into chunks

4 cloves garlic, minced

4 cups chicken broth

2 bay leaves

2 tsp thyme

Salt and pepper

For the Dumplings

2 cups flour

1 tbsp baking powder

1/2 tsp salt

3 tbsp butter, cold

3/4 cup milk

2 tbsp fresh parsley, chopped

Preparation

Season duck pieces with salt and pepper. Heat oil in a large Dutch oven and brown duck on all sides. Remove and set aside.

In the same pot, sauté onion until softened. Add carrots, parsnips, turnips, and garlic. Cook for 5 minutes.

Return duck to pot and add broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer covered for 1 1/2 hours.

For dumplings, mix flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and parsley just until combined.

Drop dumpling batter by spoonfuls onto the simmering stew. Cover and cook for 15 minutes without lifting the lid.

Serve hot.