Duck stew

Dinner tonight, December 14, 2015
Great stew, will point out - add the duck as the last part of the recipe, so it just get heated through, otherwise it get hard and VERY dry.
6 servings
  • 2 teaspoons canola oil
  • 1 lb. boneless duck breast halves, skinned and cut into 1-inch pieces
  • ½ lb. smoked turkey sausage, sliced
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 1 ½ 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
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.

Notes: serving size: about 1 1/3 cups
Nutritional notes:
Calories per serving 296
Carbs per serving 30g

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