French Duck Stew
A hearty, slow-cooked French duck stew brimming with tender duck, fiber-rich beans, and colorful vegetables. Full of protein, healthy fats, and wholesome flavors, it’s a comforting meal perfect for family dinners or meal prep.
Equipment
- Large soup pot (6–8 quarts)
- Blender
- Knife
- Cutting board
- Ladle
- Strainer
- Paper Towels
Ingredients
- 1 ½ cups dried white beans or 1 16-ounce can
- 3 quarts water
- 2 –3 pounds duck or goose legs
- ¼ pound bacon or salt pork
- 1 head garlic cloves peeled
- 3 tablespoons duck fat butter, or olive oil
- 2 yellow onions thinly sliced
- 3 stalks celery sliced
- 1 leek split and thinly sliced
- 2 turnips cut into chunks
- 3 carrots peeled and cut into chunks
- 1 pound Yukon gold potatoes peeled and cut into chunks
- 1 small cabbage Savoy preferred, chopped
- ¼ teaspoon cayenne
- ¼ cup chopped parsley
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Beans: If using dried white beans, place them in a heatproof bowl and cover with boiling water. Allow them to soak for about an hour, or until slightly softened, which ensures even cooking and a creamy texture in the stew. For canned beans, rinse them under cold water to remove excess sodium and set aside, ready to be added later in the cooking process.
- Simmer the Duck and Aromatics: In a large soup pot (6–8 quarts), combine the duck or goose legs, 3 quarts of water, bacon or salt pork, and the whole peeled garlic cloves. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce to a simmer and cook uncovered for 2–3 hours. This slow, gentle simmer allows the duck meat to become tender while infusing the broth with rich, savory flavor.
- Remove and Prepare Duck Meat: Carefully remove the duck legs from the pot using tongs or a slotted spoon. Allow them to cool slightly until safe to handle, then strip the meat from the bones. Discard the bones and set the tender meat aside. Reserve the cooked bacon, and strain the broth through a fine mesh strainer to remove solids. Set the clear, flavorful stock aside for later use.
- Clean the Cooking Pot: Wipe out the soup pot with a paper towel to remove any residue. There is no need to scrub; a clean pot ensures that the next layer of flavors develops evenly without sticking or burning.
- Sauté the Vegetables: Add the duck fat, butter, or olive oil to the cleaned pot and heat over medium-high heat. Add the sliced onions, leek, and celery. Cook gently, stirring occasionally, until the vegetables are soft and fragrant, about 5–7 minutes. Avoid browning them, as the goal is to draw out their natural sweetness and create a flavorful base for the stew.
- Combine Stew Ingredients: Add the prepared beans, shredded duck meat, turnips, carrots, potatoes, and chopped cabbage to the pot. Pour the strained duck stock over the ingredients, ensuring they are fully submerged. Stir gently to combine, season lightly with salt, and bring the stew to a gentle simmer. Cover and cook for about 40 minutes, or until the vegetables are tender and fully cooked.
- Prepare Garlic-Bacon-Parsley Puree: While the vegetables cook, place the softened garlic, reserved bacon, cayenne, and chopped parsley into a blender. Add a few ladles of the strained broth or water to facilitate blending. Puree until smooth, creating a flavorful paste that will elevate the richness and depth of the stew.
- Finish the Stew with Puree: Carefully stir the garlic-bacon-parsley puree into the simmering stew. Taste and adjust seasoning with black pepper and additional salt if needed. Allow the stew to cook for an additional 5–10 minutes to let the flavors fully meld together.
- Serve and Garnish: Ladle the hearty stew into bowls, making sure each serving contains a balance of duck, beans, and vegetables. Garnish with fresh parsley if desired. Serve hot, paired with crusty bread or a light green salad for a complete, satisfying meal.
Notes
- Use a gentle simmer to cook the duck slowly, allowing the meat to become tender and the broth to develop rich, deep flavors.
- This stew is forgiving—cooking it longer than planned will not ruin it; flavors improve over time.
- The garlic-bacon-parsley puree is essential for adding a fragrant, savory boost—don’t skip it.
- If using dried beans, soak them for an hour or overnight for even cooking; canned beans can save time.
- Skin-on duck or goose legs add richness; chop the skin finely to prevent greasy pockets.
- Feel free to add other root vegetables like parsnips, rutabagas, or chestnuts for extra flavor.
- Adjust salt carefully if using salt pork, as it can make the stew naturally savory.
- Make ahead for meal prep—the stew flavors improve after sitting for a few hours or overnight.
