Ingredients
Meat: 1 whole duck (plucked and cleaned), chopped into large bone-in stew portions
Vegetables & Aromatics:
1 head broccoli, chopped into coarse florets
1 large red bell pepper, cored and sliced into rings
1–2 fresh green chilies, sliced into thin coins
2 medium carrots, peeled and sliced into thick rounds
3–4 whole vine tomatoes, quartered or left whole
1 bunch fresh flat-leaf parsley, coarsely torn
6–8 whole garlic cloves, lightly crushed
Liquid & Seasoning:
5–6 cups fresh clean snow (or 4–5 cups cold water)
Coarse rock salt, to taste
Fresh cracked black pepper (optional)
To Serve:
1 fresh lemon, halved for squeezing
Equipment
Heavy cast-iron Dutch oven or cauldron with lid
Open campfire or medium-high outdoor burner
Heavy cleaver and chopping block
Wooden ladle
Instructions
Butcher the Duck: Lay the duck flat on a sturdy cutting board. Split the backbone with a heavy cleaver, press firmly to crack open the ribcage, and halve the carcass lengthwise. Chop each half crosswise into large, hearty stew portions.
Brown & Start the Broth: Place your dry cast-iron pot directly over glowing coals. Add the duck pieces skin-side down to release their fat and sear briefly. Add a dense pack of clean snow (about 2 cups) directly over the hot meat to begin rendering a clear stock base.
Add the Hearty Greens & Peppers: Once the liquid comes to a brisk simmer, slide in the chopped broccoli florets, followed by the red bell pepper rings and green chili coins.
Layer the Roots and Herbs: Add the carrot rounds, tomatoes, and torn parsley directly into the pot.
Season and Simmer: Scatter the crushed garlic cloves and a generous pinch of coarse rock salt over the surface. Top with another generous heap of clean snow (or water) until all meat and vegetables are fully submerged.
Slow Cook: Cover tightly with a wooden or cast-iron lid. Maintain a low, steady campfire flame under the cauldron and let the stew gently simmer for 1 to 1.5 hours, until the duck is fork-tender and pulls easily from the bone.
Serve: Ladle the duck pieces, tender braised vegetables, and golden broth into deep wooden bowls. Finish with a squeeze of fresh lemon juice over the meat right before eating.
