Duck stew in the Morso Forno grill

2
Serves: 4 people (or 4 servings)

Ingredients

  • 500 g duck leg meat
  • 700 g canned tomatoes
  • 200 g red wine
  • 100 g shallots
  • 300 g eggplant
  • 300 g carrots
  • 40 g garlic
  • 40 g parsley
  • 60 g butter
  • 70 g pickled pears or pear chutney
  • salt and pepper

Preparation

Brown the duck in a preheated pot on the grill until it develops a nice crust.

In a separate pan, sauté the carrots, eggplant, garlic, and shallots in butter until lightly browned.

Combine everything in one pot and add the tomatoes and red wine.

Stir in the pears and parsley.

Cover the pot with a lid and place it in the MORSO FORNO grill, then stew for about 40 minutes over gentle heat.

Taste and adjust the salt and pepper as needed.