Slowly simmered duck or goose legs pair with cannellini beans, kale and smoky andouille sausage in this savory stew.
Here’s a go-to recipe for wintertime: pieces of tender duck legs slowly simmered with creamy cannellini beans, sausage and kale. Serve this hearty stew with crusty bread, and you’ve got a protein-rich meal that will satisfy the hungriest eaters. Prepare it the night before and It’ll be ready in the morning for you to take to the duck blind .
Duck and Beans Stew Recipe Serves: 6 Prep Time: 20 minutes Cooking Time: 8 hours
Ingredients: 1½ pounds bone-in duck or goose legs 3 to 4 cans of cannellini beans, drained and rinsed 4 cups of chicken stock, plus extra 1 onion, halved 1 rib of celery, halved 2 carrots, halved 1 bay leaf Olive oil 6 ounces of andouille sausage, sliced 4 cloves of garlic, minced 1 bunch of kale, leaves coarsely chopped 1 tablespoon of tomato paste 4 sprigs of fresh parsley Kosher salt and pepper, to taste 1 tablespoon of brown sugar, optional Crusty bread and butter Directions: Chop half the onion. In a skillet, brown the sliced sausage with oil over medium heat. Add the chopped onion with a pinch of salt, and sweat the onion with the sausage, about 5-7 minutes. Add the minced garlic and tomato paste and cook for 30 seconds. Add kale to wilt with a pinch of salt. Deglaze pan with a splash of water. In a slow cooker, combine duck legs, drained cannellini beans, half an onion, celery, carrots, 1 bay leaf, and sprigs of parsley. Add the sausage and kale mixture and brown sugar. Pour in enough stock to submerge all ingredients. Cook on low for 8 hours or until the duck legs become fall-off-the-bone tender. Discard the parsley, celery, carrot, onion half, and bay leaf. Shred duck meat into bite-size pieces and discard bones. Season to taste with salt and pepper. Add more stock, if needed. Serve with buttered, warm crusty bread on the side.
