Duck Stew

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 44 Minutes

Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 24%
  • Fat: 7.8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.5g
  • Protein: 27.5g
  • Carbohydrate: 30g
  • Fiber: 8.6g
  • Cholesterol: 71mg
  • Iron: 8.9mg
  • Sodium: 712mg
  • Calcium: 107mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Duck Stew Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy