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Duck Stew 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. Total time: 44 minutes.

Yield: 6 servings (serving size: about 1 1/3 cups) 2 teaspoons canola oil 1 pound boneless duck breast halves, skinned and cut into 1-inch pieces 1/2 pound smoked turkey sausage, sliced 1 cup chopped celery 1 cup chopped carrot 1 cup chopped onion 1 1/2 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 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); saut 7 minutes. Return duck mixture to pan. Add broth, beans, and tomatoes; bring to a boil. Reduce heat, and simmer 10 minutes.

CALORIES 296 (24% from fat); FAT 7.8g (sat 2.3g,mono 2.7g,poly 1.5g); IRON 8.9mg; CHOLESTEROL 71mg; CALCIUM 107mg; CARBOHYDRATE 30g; SODIUM 712mg; PROTEIN 27.5g; FIBER 8.6g Cooking Light, SEPTEMBER 2005

This recipe is subject to copyright protection and may not be reproduced without Cooking Light's consent Copyright 2010 Time Inc. Lifestyle Group. All rights reserved.

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