Instructions: In a large pot, heat the olive oil. When the oil is hot, saute 4 tablespoons chopped onions, the potatoes, celery, carrots, parsnips, and turnips and saute for 2 minutes. Add the 1 1/2 cups of the duck meat, the tomatoes, basil, and 1 tablespoon minced garlic. Stir in the stock and red wine. Season with salt and black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 20 to 25 minutes.

In a mixing bowl, combine the egg, beer, remaining garlic, 2 tablespoons onions, 1/2 cup duck meat, flour and baking powder together. Season the batter with salt. Whisk until smooth. Turn the heat up to high under the stew. When the stew starts to bubble, place spoonfuls of the dumpling batter into the stew. Cook the stew covered for 3 minutes or until the dumplings are cooked through.

Ladle the stew into a large bowl. Arrange the dumplings over the stew. Garnish with green onions and crusty bread.

This recipe yields 4 servings.

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