Venezuelan-style Duck Stew

Ingredients

In this adaptation of Civet de canard to Venezuelan cuisine, we incorporate traditional Venezuelan spices and flavors to create a unique twist on the French classic. The original French dish typically includes red wine and is often served with potatoes or pasta. In our Venezuelan-style Duck Stew, we replace the red wine with a tomato-based sauce and introduce Latin spices like cumin and paprika. Additionally, we suggest serving it with white rice or arepas, which are staple foods in Venezuelan cuisine. We alse have the original recipe for Civet de canard, so you can check it out.

• 2 duck breasts (500g / 1.1 lb) 2 duck breasts (500g / 1.1 lb)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, diced 1 onion, diced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 2 cups chicken broth (470ml) 2 cups chicken broth (470ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Season the duck breasts with salt and pepper, then add them to the pot. Cook until browned on both sides, then remove and set aside.
3. 3.
   In the same pot, add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
4. 4.
   Add the diced tomatoes, tomato paste, ground cumin, paprika, and bay leaf to the pot. Stir well to combine.
5. 5.
   Pour in the chicken broth and bring the mixture to a simmer.
6. 6.
   Return the duck breasts to the pot, cover, and let simmer for about 1 hour or until the duck is tender and cooked through.
7. 7.
   Remove the duck from the pot and shred the meat using two forks.
8. 8.
   Return the shredded duck to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Venezuelan-style Duck Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Duck breasts — Make sure to properly brown the duck breasts before simmering to enhance the flavor and achieve a crispy exterior.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a diced chili pepper to the stew.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• To save time, you can use pre-cooked shredded duck meat instead of cooking the duck breasts from scratch.

Serving advice

Serve the Venezuelan-style Duck Stew hot, accompanied by a side of fluffy white rice or traditional Venezuelan arepas. The stew pairs well with a fresh green salad or fried plantains for a complete and satisfying meal.

Presentation advice

Garnish the Venezuelan-style Duck Stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in deep bowls or on a large platter, allowing the vibrant red sauce to take center stage.