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Duck Stew

Total time 44 mins
Yield 6 servings (serving size: about 1 1/3 cups)
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.

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

Nutrition 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

How to Make It

  1. 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.