Entree: South Georgia and the South Sandwich Islands – Duck Stew (Penguin Stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 duck breasts, approx. 6 oz (170 g) each (used here as a responsible substitute for the historic protein)
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 1 large onion, about 8 oz (225 g), chopped
- 2 cloves garlic, minced
- 2 medium carrots, about 6 oz (170 g), cut into 1/2-inch (1.25 cm) rounds
- 2 medium potatoes, about 10 oz (285 g), peeled and cut into 1-inch (2.5 cm) cubes
- 1 parsnip, approx. 4 oz (115 g), peeled and chopped
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef or dark chicken stock
- 1/2 cup (120 ml) dry red wine (optional; substitute additional stock if preferred)
- 1 cup (240 ml) water (more as needed)
- 1 tbsp (15 ml) malt vinegar or red wine vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (10 g) tomato paste
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (5 g) whole black peppercorns
- Salt, to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Pat the duck breasts dry and season both sides with salt and a few cracks of black pepper. In a heavy-bottomed Dutch oven or large pot, heat the vegetable oil over medium-high heat until shimmering. Sear the duck breasts skin-side down (if skin-on) until browned and crisp, 4–6 minutes; flip and brown the other side 2–3 minutes. Remove duck to a plate and set aside.
2. Reduce heat to medium, add the butter to the pot, and melt. Add the chopped onion and cook, stirring, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds more.
3. Sprinkle the flour over the softened onions and stir to form a roux, cooking 1–2 minutes to remove raw flour flavor. Gradually pour in the red wine (if using) to deglaze, scraping up browned bits, then add the stock and 1 cup (240 ml) water while whisking to smooth.
4. Stir in the tomato paste, Worcestershire sauce, malt vinegar, bay leaves, thyme, and whole peppercorns. Bring the liquid to a gentle simmer.
5. Add the carrots, potatoes, and parsnip to the pot. Nestle the seared duck breasts back into the simmering stew. Cover, lower the heat, and simmer gently until vegetables are tender and duck is cooked through, about 25–35 minutes (longer for tougher cuts).
6. Remove the duck breasts to a cutting board; when cool enough to handle, slice or shred into bite-sized pieces, discarding large pockets of fat if needed. Return the meat to the pot. Taste and adjust seasoning with salt and additional vinegar if the stew needs brightness.
7. If the stew is too thin, increase heat and simmer uncovered to reduce and thicken; for a silkier finish, whisk a little extra butter or a slurry of 1 tbsp (8 g) flour mixed with 2 tbsp (30 ml) water into the simmering stew and cook 3–5 minutes.
8. Remove bay leaves and peppercorns if desired. Ladle the stew into bowls, garnish with chopped parsley, and serve hot with crusty bread or boiled potatoes—honoring the simple, sustaining fare of South Georgia mariners.