This one is my favorite!
1 quart duck meat; skinned, boned and cut into 1 inch cubes
2 cans or bottles flat beer
1/4 cup Worcestershire sauce
1/3 teaspoon freshly ground black pepper
6 garlic cloves, minced
2 tablespoons vegetable oil
1 medium yellow onion, coarsely chopped
2 medium carrots, diced
2 stalks celery, diced
2 medium red potatoes, skin-on; diced into 1 inch cubes
1 14 1/2 ounce can diced tomatoes (with juice)
2 quarts beef broth
Combine beer with next 3 ingredients in a glass or plastic bowl. Add duck, toss gently, cover and refrigerate for 6 to 12 hours. Remove duck from marinade, reserve marinade. Heat oil in a heavy-duty stockpot over medium-high heat. Add duck and cook until browned evenly. Add onion, carrots and celery. Cook for 3 to 5 minutes. Add potatoes, reserved marinade, diced tomato and broth. Bring to a boil, then reduce heat to low, cover and simmer until duck falls apart when poked with a spoon, about 2 to 3 hours.
NOTE: Stew may be made a day or two ahead and reheated prior to serving.
It's hard to pull 1 inch through 6 inches of material while doing "the dance", and looking skyward.