Duck breasts pot au feu recipe (literally pot on fire) is a kind of European stew usually made of meat and vegetables slow cooked together in broth, truly delicious! The meat is fork tender and the broth is full of aromas, so comforting!

Pot au feu consists in meat for stews and miscellaneous vegetables slow cooked for about 2 to 3 hours in broth. The broth is served into individual bowls together with a plate containing some meat and vegetables and some spicy mayonnaise or vinaigrette on the side.

Pot au feu is most commonly made with beef shank, brisket and marrow bone but it can be made with any meat for stew from veal to chicken, pork or today’s recipe duck.

The vegetables are usually carrots, potatoes, leek, cabbage, onion and garlic. The ingredients change from home to home and can be chosen according to your liking but the method remains the same.

Pot au feu is always made in generous quantities as leftovers are much wanted whether to make pot pie, stuffed tomatoes, pulled meat sandwich or tacos the next day. The broth too is so good with all the aromas developed while cooking, it can be used for your next soup or it can be frozen in ice cube trays or freezer bags to make delicious sauces.

Tip:     I like to pack the spices and herbs into some gauze or stuff them into a tea infuser so they don’t scatter all over the broth

This duck breast pot au feu is a leaner and lighter recipe as I removed the skins and used turnips instead of potatoes. Cooking time is only one hour.

If you like this kind of recipes, please check my "savory" category or if you plan to entertain check my "among friends" category.

Enjoy!

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