Recipe courtesy of Emeril Lagasse
4 to 6 servings


  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1/4 pound baby carrots
  • 1/4 pound baby parsnips
  • 1/4 pound baby beets
  • 1 tablespoon chopped garlic
  • 1/4 cup flour
  • 1 pound shredded smoked duck meat
  • 1/2 cup chopped tomatoes, peeled and seeded
  • 2 tablespoons chopped fresh basil
  • 1 cup red wine
  • 3 cups duck stock or brown stock
  • 1 cup water
  • Salt and black pepper
  • 1 recipe of petite buttermilk biscuits
  • 1/4 cup chopped celery


Preheat the oven to 375 degrees F. In a large pot, over high heat, add the olive oil. When the oil is hot, add the onions and saute for 2 minutes. Add the celery, carrots, parsnips, and beets. Season with salt and pepper. Saute for 2 minutes. Toss the flour with the duck meat. Add the duck meat, tomatoes, and basil to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the duck stock and water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stew for 20 minutes and remove from the heat. Turn the stew into a shallow greased baking pan. Top the stew with the petite biscuits. Place the pan in the oven and bake until the biscuits are golden brown, about 15 minutes. Remove from the oven and cool for 5 minutes before serving

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