This recipe is from the Jessica Harris episode of Family. That month featured all rosé wines. Check out the rest of the wine pairings and the recipes here.
The star of this dish is a delicious vegetable stew made of peppers and onions. It is then paired with a Fufu — a starchy dumpling.
This recipe uses chopped greens. The recipe calls for sweet potato greens, kale and collards. But you can use what you have on hand. The chopped greens create a texture that balances the Cajun spices and the crispy fried duck breast.
This is a delicious vegetable stew recipe with a fried duck breast and seafood boil! This is one of the tastiest recipes from Winosity yet. Check out the visuals in Family Season 1 episode 8.
Duck can get stringy if it’s cooked incorrectly. This recipe will prevent that. Cooking duck is so simple, yet many people are still intimidated by this delicious bird. As game meat, a duck has a uniquely rich and strong flavor. Add a Fermented Fufu Dumpling to this dish before serving.
There are no meat products used in the stew or greens. So, this can be a vegetarian and vegan-friendly dish. But, you can also add a knob of butter to add a nutty flavor to the dish.
The recipe can be tweaked with smoked fish, crab, and other shellfish. You can also add some scotch bonnet peppers to intensify the heat.
Table of Contents
Wine Pairing
A crockpot vegetable stew that you can pair with chilled rosé wines. Check these food and wine pairing suggestions:
- Tavel Rosé
- Provencal Rosé
- Loire Valley Rosé
- Syrah Rosé
- White Zinfandel
[switch_to_blog bid=”4″]
[/switch_to_blog]
Do you want a more personalized wine recommendation? Use Winosity’s wine recommendation engine and wine journal app to find a wine that suits you.
Notice: Undefined index: page in /home/n7f51c5/public_html/wp-content/plugins/zip-recipes-lover/_inc/class.ziprecipes.util.php on line 502
Delicious Vegetable Stew with Duck and Seafood
Save to BigOven 
Ingredients
- 1 cup palm oil
- 6 scotch bonnets
- 1 large onion
- 3 lbs assorted greens (sweet potato, kale, collards)
- 4 tsp bouillon
- 4 cups white vinegar
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp celery seed
- 1/2 tsp dried thyme
- 1 tsp dried marjoram
- 2 tsp garlic powder
- 1 tbsp sweet paprika
- 24 oz duck breast
- 24 oz seafood
- Salt and pepper, to taste
Instructions
- Cut the stems of the assorted greens.
- Place the green in a crockpot.
- Cut the greens into bite-sized pieces. Season with salt and pepper.
- Then, add vinegar, two teaspoons of bouillon, and cook for 4 hours on a low setting.
- Meanwhile, score the duck skin and season with salt.
- Sear the duck breast, skin side down for 10 minutes in a hot skillet.
- Bake the duck for 12 minutes at 400 degrees Fahrenheit, skin side up.
- Cut the duck breast into bite-sized pieces.
- Puree red bell pepper and onions.
- In a pot, place the duck fat, palm oil, spices, pureed vegetables, and simmer for 30 minutes.
- Season the puree with salt and pepper.
- Place the seafood in boiling water and cook for 6 minutes.
- Remove and strain the seafood.
- Combine all the ingredients in a bowl.
- Serve with Fufu.
Nutrition Facts
Delicious Vegetable Stew with Duck and Seafood
Serves: 12
| Amount Per Serving: | ||
|---|---|---|
| Calories | 292.1 kcal | |
| % Daily Value* | ||
| Total Fat 21.28 g | 32.7% | |
| Saturated Fat 9.73 g | 48.7% | |
| Trans Fat 0.0 g | ||
| Cholesterol 43.66 mg | 14.6% | |
| Sodium 667.32 mg | 27.8% | |
| Total Carbohydrate 8.99 g | 3% | |
| Dietary Fiber 5.42 g | 21.7% | |
| Sugars 1.29 g | ||
| Protein 15.19 g | ||
| Vitamin A 34.58 % | Vitamin C 51.08 % | |
| Calcium 28.26 % | Iron 19.76 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Winosity