Stewed Duck

5 from 2 votes

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.

Prep Time3

Cook Time1

Total Time4

Course: Soup/Stew

Cuisine: All Cuisines

Servings: people

Calories: 832kcal

Author: Danielle Wolter

Cost: 15

Ingredients

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

Instructions

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.

Notes

Duck Fat is Your Friend: If you’ve never cooked with duck fat before, let this be your gateway. It adds such a depth of flavor that regular oil just can’t match. Plus, it’s the magic ingredient for sautéing your leeks and onions.
Let the Stew Rest: Like most stews, Duck Stew gets even better the next day. Letting it rest overnight allows all those flavors to meld together and deepen.
Make It a Meal: Pair this stew with a glass of white wine (the same kind you used for cooking) or even a light beer. A fresh, crisp salad wouldn’t hurt either, just to cut through the richness.

Nutrition