Duck Stew

Duck Stew Recipe
Game recipes are gaining popularity. For a thicker consistency, coarsely mash one can of beans with a fork or potato masher before adding to Dutch oven. Enjoy leftover stew for lunch the next day.

Yield:

6 servings (serving size: about 1 1/3 cups)
Total time: 44 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 44 Minutes

Nutritional Information

Calories 296
Caloriesfromfat 24 %
Fat 7.8 g
Satfat 2.3 g
Monofat 2.7 g
Polyfat 1.5 g
Protein 27.5 g
Carbohydrate 30 g
Fiber 8.6 g
Cholesterol 71 mg
Iron 8.9 mg
Sodium 712 mg
Calcium 107 mg

Ingredients

2 teaspoons canola oil
1 pound boneless duck breast halves, skinned and cut into 1-inch pieces
1/2 pound smoked turkey sausage, sliced
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 1/2 teaspoons bottled minced garlic
1 cup fat-free, less-sodium chicken broth
2 (15.8-ounce) cans Great Northern beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes, undrained

Preparation

Heat oil in a Dutch oven over medium-high heat. Add duck and sausage; cook 7 minutes or until browned. Remove the duck and sausage from pan. Add celery and next 3 ingredients (through garlic); sauté 7 minutes. Return duck mixture to pan. Add broth, beans, and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes.