French Duck Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
10 servings
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Calories
368 kcal
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Course
Main Course, Appetizer, Soup, Lunch
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Cuisine
French
French Duck Stew
Description
French Duck Stew starts by soaking or rinsing white beans, then gently cooking duck legs and bacon in water to extract rich flavors and tenderize the meat. Once the duck is removed and shredded, the broth is strained and the pot cleaned before sautéing onions, leek, and celery in duck fat. Adding the shredded duck, beans, and a medley of root vegetables and cabbage back into the pot with the strained stock creates a filling mix that simmers until the vegetables are tender. A purée of cooked garlic, bacon, parsley, and cayenne pepper stirred in at the end imparts an earthy freshness and slight heat.
The result is a thick stew with succulent duck meat and hearty beans balanced by mellow sweet vegetables and aromatic herbs. The slow cooking intensifies flavors and softens textures to develop a complex yet approachable dish. Its richness makes it ideal for cooler days or when a substantial, satisfying meal is desired.
Serve French Duck Stew with crusty bread or a simple green salad to complement the richness. The combination of duck fat, bacon, and slow-cooked vegetables means the stew has plenty of savoriness and body. This recipe also offers some flexibility for variations; additional root vegetables or different poultry legs can be used without compromising the stew's character. The accompanying purée brightens and ties together the flavors.
Because this stew thickens over time, cooking it longer can enhance taste and texture. Adjust salt carefully, especially if using salt pork, as it contributes its own seasoning. The stew keeps well and reheats nicely, making it suitable for batch cooking or leftovers.
Ingredients
- 1 1/2 cups dried white beans 1 one 16-ounce can
- 3 quarts water
- 2 to 3 pounds duck legs or goose legs
- 1/4 pound Bacon or salt pork
- 1 head garlic cloves whole and peeled
- 3 tablespoons duck fat
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 onion sliced thin, yellow
- 3 talks celery sliced
- 1 leek split and sliced thin
- 2 turnips cut into chunks
- 3 carrot peeled and cut into chunks
- 1 pound potato peeled and cut into chunks, Yukon gold variety
- 1 cabbage Ideally a Savoy cabbage, small, chopped
- 1/4 teaspoon cayenne pepper
- 1/4 cup parsley chopped
- salt
- black pepper
Instructions
- If you are using dried beans, pour boiling water over them and let them sit. If you are using canned beans, rinse them and set them aside.
- In a large soup pot, add the water, duck legs, bacon and garlic and bring to a boil. Drop to a simmer and cook until everything is soft, about 2 to 3 hours. The garlic will be done after 1 hour. Fish it out and set it aside.
- When the duck legs are tender, fish them out and strip the meat from the bones. Discard the bones. Reserve the bacon and strain the stock. Set it aside. Clean out the pot with a paper towel; no need to scrub it.
- Heat the duck fat in the pot over medium-high heat. Cook the onions, leek and celery until soft, but don't brown them. Add the beans, picked duck meat, the turnips, potatoes, carrots and cabbage and pour all the strained stock over it. Bring to a simmer and season with salt. Let this cook until the vegetables are tender, about 40 minutes.
- Meanwhile, put the cooked garlic and bacon, along with the cayenne and parsley in a blender. Add a few ladles of the soup stock, or water, to the blender and puree. Pour this into the soup pot. Season with black pepper and serve.
Notes
- This stew is naturally thick and benefits from longer cooking for better flavor and texture.
- Duck, goose, or turkey legs work well; skin-on legs add richness but should be chopped finely before returning to the pot.
- Additional vegetables like parsnips, rutabagas, or chestnuts can be added to extend and vary the stew.
- The puree of parsley, cooked garlic, and bacon enhances flavor and should not be omitted.
- If using salt pork, reduce added salt to prevent the stew from becoming too salty.
- Pair the stew with white wines such as Côtes du Rhône or Bordeaux, lighter reds like Pinot Noir or Merlot, or malty amber beers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 28g | 56% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 71mg | 24% |
| Sodium | 158mg | 7% |
| Potassium | 1147mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 4308IU | 86% |
| Vitamin C | 50mg | 56% |
| Calcium | 160mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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