Faroese Duck Stew

Ingredients

In this adaptation of the Italian Sugo di papera, we incorporate the unique flavors and ingredients of Faroese cuisine. The original dish is transformed into a Faroese Duck Stew by using locally sourced ingredients such as root vegetables and herbs commonly found in the Faroe Islands. The cooking techniques and spices are adjusted to align with the traditional cooking methods of Faroese cuisine, resulting in a dish that pays homage to the original while embracing the flavors of the target cuisine. We alse have the original recipe for Sugo di papera, so you can check it out.

• 1.5 kg (3.3 lbs) duck, cut into pieces 1.5 kg (3.3 lbs) duck, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 carrots, peeled and diced 3 carrots, peeled and diced
• 3 parsnips, peeled and diced 3 parsnips, peeled and diced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 4 potatoes, peeled and diced 4 potatoes, peeled and diced
• 4 cups (950 ml) duck or chicken broth 4 cups (950 ml) duck or chicken broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the duck pieces and brown them on all sides. Remove the duck from the pot and set aside.
3. 3.
   In the same pot, add the onions and sauté until translucent.
4. 4.
   Add the carrots, parsnips, turnips, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
5. 5.
   Return the duck to the pot and pour in the duck or chicken broth.
6. 6.
   Add the bay leaves and dried thyme. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the duck is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Serve the Faroese Duck Stew hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Duck — Ensure the duck is properly cleaned and trimmed before cooking to remove any excess fat or skin.

Tips & Tricks

• For a richer flavor, marinate the duck pieces in a mixture of herbs and spices overnight before cooking.
• Serve the stew with freshly baked Faroese bread to soak up the delicious broth.
• Feel free to add other seasonal vegetables to the stew for added variety and flavor.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 15 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Faroese Duck Stew in deep bowls, allowing the tender duck meat and vegetables to take center stage. Accompany it with a slice of freshly baked Faroese bread for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh herbs, such as parsley or thyme, to add a pop of color and freshness to the dish. Serve it in rustic ceramic bowls to enhance the cozy and traditional feel of the Faroese Duck Stew.