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Traditional duck stew "Alicuit", meaning wings and necks.
ALICUIT is a simple, traditional country stew. It is designed to use up all the leftovers from the duck once the magrets (breasts) and legs (confit) have been removed.
I hope you are inspired to try this classic stew from the southwest of France, cooked, as always, just like the locals!
INGREDIENTS (for 2 people)
the neck, wings, heart, gizzard and carcass of a duck.
2 onions
3 carrots
a stick of celery
1 tsp peppercorns
1 or 2 tablespoons of duck/goose fat
3 cloves of garlic
a bouquet garni of thyme and bay
a tablespoon of flour
2 tbsp tomato purée, (or a skinned and finely chopped tomato)
3 or 4 potatoes
30 ml Armagnac
100 ml dry white wine
water
salt and pepper
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