Name: Duck, mushroom and bean stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup shredded roasted/grilled duck meat; 1 onion; 1 garlic; 2 carrots; 100g button mushrooms; 1 tinned plum tomatoes; 1 tsp paprika; 1 tsp cumin; 1 tsp ground coriander; 1 star anise; 1 piece of cinnamon; 1 tin cannellini beans; Black pepper; Spring greens or spinach; Salt& pepper

Duck, mushroom and bean stew

27 Mar 2020

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

When I make roast duck there is always some leftover meat, which I shred into small pieces and refrigerate or freeze them for other meals. This duck and beans stew is made with such leftovers. I only needed one cupful of meat as I filled the stew out with veggies. Serve it with rice, pasta, boiled potatoes or just crusty bread and a salad on the side.

Ingredients

1 cup shredded roasted/grilled duck meat
1 onion
1 garlic
2 carrots
100g button mushrooms
1 tinned plum tomatoes
1 tsp paprika
1 tsp cumin
1 tsp ground coriander
1 star anise
1 piece of cinnamon
1 tin cannellini beans
Black pepper
Spring greens or spinach
Salt& pepper

Instructions

Finely chop the onion and garlic. Roughly chop the carrots.
Heat the oil in a large pan over medium heat and cook the onion until translucent. Add the garlic, mushrooms and carrots. Add the spices, stir for a few seconds, then put a lid on and sauté for 5 minutes over low heat.
Pour over the tinned tomatoes. Rinse the tin with water, add this to the stew. Season with salt and pepper. Bring to the boil and gently simmer for 15 minutes until the carrots are tender.
Drain the beans and add to the stew together with the duck meat. Bring to the boil again and cook for 5 minutes over low heat.
Add your greens, put the lid on and simmer for 5 more minutes.
Serve warm with a squeeze of lime juice.