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This stewed duck is rich in flavor, and just so incredibly comforting. Braising duck in a rich stock with beans and vegetables makes for an amazing meal.
Some people like to serve it with bread, while others prefer to eat it by itself. No matter how you serve it, stewed duck is a delicious and satisfying meal.
When I'm not feeding a large crowd, I do like to make the sous vide duck confit or this amazing sous vide duck breast. But, when you have a crowd to feed, this stewed duck is a "crowd pleaser!"
Stewed duck goes great with this pesto challah bread, this air fryer garlic bread, or even this instant pot cornbread. We LOVE dipping any kind of bread into this stew.
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Why This Recipe Works
- The ingredients in this stewed duck are simple and affordable. You can purchase duck at your local supermarket or meat shop, and you don't need a lot to make this dish go a long way.
- One of my favorite parts of this dish is that it's easy to prepare and you can feed a lot of people!
- Of course, the recipe works well because it yields delicious, restaurant-quality results.
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What is stewed duck?
Stewed duck is a savory and hearty dish that is made by simmering the meat of a whole duck in a flavorful broth or braising liquid.
The cooking process typically involves slow cooking over low heat, which breaks down the tough fibers in the duck and results in incredibly tender and juicy meat.
Ingredients
For the full list of ingredients and quantities used, refer to the recipe card at the bottom of the post.
This recipe calls for two pounds of duck legs. While you can use other parts of the duck, legs are the best choice for stewing, as they will stay tender and flavorful when cooked slowly.
This recipe calls for one cup of dried white beans. You can use any variety of white bean that you prefer, or experiment with different varieties to see which ones work best in this stewed duck dish.
Grab 8 slices of bacon for this recipe because, well, bacon.
Onions, leeks and garlic will add a wonderful flavor to the broth while it cooks as well.
Another major ingredient in this dish is duck fat, which adds and amazing flavor and richness to the dish.
Step by Step Directions
Place the beans in a bowl and pour boiling water over the top. Set aside.
Cook the bacon over medium heat until crisp and remove. Crumble when cool to the touch and set aside.
Add the onions and garlic to the bacon fat and sauté until softened, about 3-4 minutes.
Add the duck legs, cover with water, cover and simmer for 2-3 hours, or until duck is tender and easily comes off the bone.
Remove duck from stock and let cool. Shred and reserve bones for making stock in the future.
Pour the stock in a heat proof bowl and set aside.
Add the leeks to the pot with the duck fat and sauté over medium heat for 3-4 minutes, until softened.
Drain the beans.
Add the shredded duck meat, beans, potatoes, crumbled bacon, all seasonings and the reserved stock back to the pot.
Bring to a simmer, cover and cook for 50-60 minutes, or until beans are tender.
Stir in the spinach and cook 2-3 minutes. Add additional salt to taste if needed.
Remove from heat and serve with crusty bread.
Expert Tips
- You may need to add more salt before serving depending on your salt preference. Taste and add additional salt if needed.
- It's important to start with a quality bird. Look for a duck that has been raised free-range and fed an all-natural diet, this will ensure that the meat is flavorful and tender.
- When it comes time to cook the duck, use a heavy-bottomed pot or Dutch oven to prevent the meat from scorching.
- Be sure to simmer the stew slowly, this will allow the flavors to develop and meld together, resulting in a truly delicious dish.
- Season the duck generously. Duck has a robust flavor that can stand up to bold seasonings.
- Cook the duck low and slow. Stewing is a slow cooking process, so be patient!
Common Questions
Duck can be grilled just like a steak. Be careful not to overcook it as duck can be tough if not cooked properly.
One popular method is to marinate the duck in a mixture of citrus juice, wine, or olive oil for several hours before cooking. Cooking duck sous vide (like this sous vide duck breast or sous vide duck confit) ensures that duck stays tender and juicy.
You can also slow cook the duck in a braising liquid such as stock or broth over low heat for several hours until it becomes incredibly tender.
Yes, it is possible to overcook duck. If you cook the duck at too high of a temperature or for too long, the meat will become tough and dry.
Be sure to monitor the cooking time carefully and adjust your cooking temperature as needed to ensure that your duck turns out perfectly tender and juicy every time.
Storing Instructions
Store this delicious stewed duck in the refrigerator and use it within 3 days of making it. To prepare, heat a skillet over medium-high heat and add the stewed duck.
Cook until heated through, stirring occasionally, and serve with your favorite side dishes.
Freeze for longer storage. To reheat, thaw in the refrigerator overnight and then gently warm in a skillet over medium-low heat until heated through.
More Duck Recipes
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Recipe
Stewed Duck
Ingredients
- 2 pounds duck legs
- 1 cup dried white beans
- 8 slices bacon
- 1 onion chopped
- 4 garlic cloves minced
- 1 tablespoon duck fat
- 1 leek washed and dried
- 12 ounces Yukon gold potatoes cut in 1" cubes
- 2 teaspoons salt
- ¼ teaspoon black pepper
- ¼ cup white wine
- 2 teaspoons fish sauce
- 2 sprigs fresh thyme
- 2 cups fresh spinach
Instructions
- Place the beans in a bowl and soak in boiling water. Set aside.
- Cook the bacon over medium heat until crisp and remove. crumble when cool and set aside.
- Add the onions and garlic to the bacon fat and sauté until softened, about 3-4 minutes.
- Add the duck legs, cover with water, cover and simmer for 2-3 hours, or until duck is tender and easily comes off the bone.
- Remove duck from stock and let cool. Shred and reserve bones for making stock in the future.
- Pour the cooking liquid in a heat proof bowl and set aside.
- Add the leeks to the pot with the duck fat and sauté over medium heat for 3-4 minutes, until softened.
- Drain the beans.
- Add the shredded meat, beans, potatoes, crumbled bacon, all seasonings and the reserved cooking liquid back to the pot.
- Bring to a simmer, cover and cook for 50-60 minutes, or until beans are tender.
- Stir in the spinach and cook 2-3 minutes. Add additional salt to taste if needed.
- Remove from heat and serve with crusty bread.
Expert Tips:
- You may need to add more salt before serving depending on your salt preference. Taste and add additional salt if needed.
- It's important to start with a quality bird. Look for a duck that has been raised free-range and fed an all-natural diet, this will ensure that the meat is flavorful and tender.
- When it comes time to cook the duck, use a heavy-bottomed pot or Dutch oven to prevent the meat from scorching.
- Be sure to simmer the stew slowly, this will allow the flavors to develop and meld together, resulting in a truly delicious dish.
- Season the duck generously. Duck has a robust flavor that can stand up to bold seasonings.
- Cook the duck low and slow. Stewing is a slow cooking process, so be patient!
Nutrition
Fanna says
This was incredible! It was the perfect cold weather comfort food - just yum!
Danielle says
So glad you liked it!