Satisfy your hunger with our Tuscan Vegetable stew with duck!

15 ratings

This stew has everything you need to satisfy your hunger, cravings, and need to stay warm during these chilly days. As a LowFatLowCarb staple, our Tuscan Duck and Vegetable Stew is filled to the brim with vital nutrients and flavor so you can feel good about fueling your body with these healthy ingredients.

Let us know what you think in the comments and don’t forget to rate and share this recipe with your family and friends!

INGREDIENTS

2 Duck, legs, skin-off
2 Tbsp Olive oil
1 Onion, diced
1 Bunch Kale
1 Roma tomatoes, half
1 Zucchini, diced
4 Garlic clove, minced
1 Tsp Red pepper flakes
10 sage leaves
1 Can cannellini beans, drained
1 quart vegetable broth
2 Tsp Sea salt
2 Tsp Black pepper

DIRECTIONS

step #1

Preheat the oven to 450°F. Once ready put the two duck legs on a baking sheet with a pinch of salt and pepper.

step #2

Then place in the oven for 20 minutes.

step #3

In a large non-sticky pan, heat 2 tbsp. olive oil. Add onion, garlic, carrots, red chili flakes, and sage and cook over low heat for 20 minutes until softened but not browned.

step #4

Add parsley, tomato, and zucchini and cook for a few minutes.

step #5

Add the kale and drained cannellini bean, and cover with the vegetable stock.

step #6

Remove duck from oven and chopped in piece. Add to the stew.

step #7

Bring to a boil, reduce the heat and simmer for 30 minutes. Season with sea salt and ground pepper.

step #8

Ready to Serve!

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15 ratings

Did you know?

There are hundreds of different types of stews, all varying based on the region they originate from. Each of these has it’s own variation since you can modify them to suit your specific tastes.

If you loved this stew, try some of our other favorites!

Green Curry Soup with Poached Salmon
Italian Sausage and Kale Soup

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