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Duck, mushroom and bean stew

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup shredded roasted/grilled duck meat
  • 1 onion
  • 1 garlic
  • 2 carrots
  • 100 g 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

Method
 

  1. Finely chop the onion and garlic. Roughly chop the carrots.
  2. 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.
  3. 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.
  4. 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.
  5. Add your greens, put the lid on and simmer for 5 more minutes.
  6. Serve warm with a squeeze of lime juice.