Duck Stew
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Olive oil |
| 1 | Whole domestic duck;, (about 4 1/2 to 5 pounds), cut into 8 pieces | |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | c | All-purpose flour |
| 2 | c | Chopped onions |
| 1 | c | Chopped carrots |
| 1 | c | Chopped celery |
| 1 | tb | Tomato paste |
| 1 | c | Dry red wine |
| 2 | Bay leaves | |
| 1 | tb | Chopped garlic |
| 4 | c | Duck stock |
| 2 | c | Water |
| 1 | lb | White potatoes; peeled and diced into 1/4-inch thick cubes |
| 3 | Sprigs of fresh thyme |
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