Duck Stew with Dumplings

• 1 tbsp (15 ml) olive oil
• 6 tbsp (90 ml) finely-chopped onions (reserve 2 tbsp)
• 1/4 cup (60 ml) finely-chopped celery
• 1/4 cup (60 ml) finely-chopped carrots
• 1/4 cup (60 ml) finely chopped parsnips
• 1/4 cup (60 ml) finely-chopped turnips
• 2 cups (475 ml) finely-chopped raw duck meat
• 2 tbsp (30 ml) peeled, seeded, chopped tomatoes, fresh or canned
• 2 tbsp (30 ml) chopped fresh basil
• 4 tsp (20 ml) minced garlic
• 3 cups (700 ml) duck stock (or brown chicken stock)
• 1-1/2 tsp (7 ml) salt
• freshly-ground black pepper
• 1 egg
• 1/4 cup (60 ml) beer
• 1/2 cup (125 ml) flour
• 1/2 tsp (2 ml) baking powder

1. In a large pot heat oil over high heat.
2. Add 4 tbsp (60 ml) of the onions, the celery, carrots, parsnips and turnips and saute 2 minutes.
3. Add duck meat, tomatoes, basil and 1 tbsp (15 ml) of the garlic.
4. Stir in stock and 1 cup (225 ml) cold water; season with 1 tsp (5 ml) salt and 3 turns of the black pepper mill and bring to a boil.
5. Reduce to simmering, cover and cook 25 minutes, until duck is cooked through and tender.
6. In a bowl combine egg, beer, remaining 1 tsp (5 ml) garlic, remaining 1/2 tsp (2 ml) salt, 2 turns pepper, 2 tbsp (30 ml) of the onions, flour and baking powder in a bowl; whisk batter until smooth.
7. Uncover stew, increase heat until bubbling briskly and add about 16 golf-ball-size spoonfuls of batter to stew.
8. Cook dumplings 2 minutes, reduce heat to simmering and cook 1 minute more.
9. To serve, ladle stew into each of 4 shallow soup bowls and top each portion with 4 to 5 dumplings.

olive oil, onions, celery, carrots, parsnips, duck meat, tomatoes, fresh basil, garlic, duck stock, salt, freshlyground black pepper, egg, beer, flour, baking powder

Taken from online-cookbook.com/goto/cook/rpage/000DB1 (may not work)