How to make
Boil, until the duck legs are fully cooked in slightly salted water. Since they usually have more subcutaneous fat, you do not need to add to the broth.
Clean, wash and cut the onion, two cloves of garlic, the peppers and the celery. Stew them with a little salt, until they soften in the oil. You can add more fat, if needed, but keep in mind, that the broth is also greasy from the duck legs. To make the dish more delicate, grind some of the vegetables, by leaving only the peppers and fresh garlic in pieces.
Remove the lid and pour the tomato puree and paprika. Fry briefly, by stirring constantly.
Strain the warm duck broth and pour it over the vegetables. Leave it to boil while peeling and coarsely chopping the potatoes. Add them to the dish along with the duck legs.
Boil for about 30 minutes, or until the potatoes become tender. Add liquid to the appetizing stew, if needed.
Season the duck with potatoes to your taste and if desired, thicken it with a spoonful of flour dissolved in cold water. If you do this, leave it to boil for at least 5 more minutes.
Finely chop the fresh garlic and sprinkle each portion generously with it before serving. For me, the combination of fresh garlic with duck is gorgeous and that's why I don't use spices for this dish, it's very flavorful on its own.
Served with warm bread, the Duck Stew with Potatoes and Fresh Garlic is a real delight!
