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Duck Stew

Russ Myers


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.


★★★★★ 1 vote

6 Servings
20 Min
40 Min
Stove Top


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2 tsp
canola oil
1 lb
boneless duck breast halves, skinned and cut into bite size pieces
1/2 lb
smoked turkey sausage, sliced (optional)
1 c
chopped celery
1 c
chopped carrots
1 c
chopped onion
1 1/2 tsp
minced garlic
1 c
fat-free, less-sodium chicken broth
2 can(s)
(15.8 oz)great northern beans, rinsed and drained
1 can(s)
(14.5 oz) diced tomatoes, undrained

How to Make Duck Stew


  • 1Heat oil in a Dutch oven over medium-high heat.
    Add duck and sausage; cook 7 minutes or until browned.
  • 2Remove the duck and sausage from pan.
    Add celery and next 3 ingredients (through garlic); sauté 7 minutes.
  • 3Return duck mixture to pan. Add broth, beans, and tomatoes; bring to a boil.
  • 4Reduce heat, and simmer 10 minutes.

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About Duck Stew

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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