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stew in a grey bowl ready to eat

Stewed Duck

This stewed duck is rich in flavor, and just so incredibly comforting. Braising duck in a rich stock with beans and vegetables makes for an amazing meal.
Course Soup/Stew
Cuisine All Cuisines
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 4 people
Calories 832kcal
Cost 15


  • 2 pounds duck legs
  • 1 cup dried white beans
  • 8 slices bacon
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 tablespoon duck fat
  • 1 leek washed and dried
  • 12 ounces Yukon gold potatoes cut in 1" cubes
  • 2 teaspoons salt
  • ¼ teaspoon black pepper
  • ¼ cup white wine
  • 2 teaspoons fish sauce
  • 2 sprigs fresh thyme
  • 2 cups fresh spinach


  • Place the beans in a bowl and soak in boiling water. Set aside.
  • Cook the bacon over medium heat until crisp and remove. crumble when cool and set aside. 
  • Add the onions and garlic to the bacon fat and sauté until softened, about 3-4 minutes.
  • Add the duck legs, cover with water, cover and simmer for 2-3 hours, or until duck is tender and easily comes off the bone.
  • Remove duck from stock and let cool. Shred and reserve bones for making stock in the future.
  • Pour the cooking liquid in a heat proof bowl and set aside. 
  • Add the leeks to the pot with the duck fat and sauté over medium heat for 3-4 minutes, until softened.
  • Drain the beans.
  • Add the shredded meat, beans, potatoes, crumbled bacon, all seasonings and the reserved cooking liquid back to the pot. 
  • Bring to a simmer, cover and cook for 50-60 minutes, or until beans are tender.
  • Stir in the spinach and cook 2-3 minutes. Add additional salt to taste if needed. 
  • Remove from heat and serve with crusty bread. 


  1. You may need to add more salt before serving depending on your salt preference. Taste and add additional salt if needed.
  2. It's important to start with a quality bird. Look for a duck that has been raised free-range and fed an all-natural diet, this will ensure that the meat is flavorful and tender.
  3. When it comes time to cook the duck, use a heavy-bottomed pot or Dutch oven to prevent the meat from scorching.
  4. Be sure to simmer the stew slowly, this will allow the flavors to develop and meld together, resulting in a truly delicious dish.
  5. Season the duck generously. Duck has a robust flavor that can stand up to bold seasonings.
  6. Cook the duck low and slow. Stewing is a slow cooking process, so be patient!


Serving: 1cup | Calories: 832kcal | Carbohydrates: 54g | Protein: 62g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 211mg | Sodium: 1894mg | Potassium: 1552mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1821IU | Vitamin C: 30mg | Calcium: 195mg | Iron: 11mg