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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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An avid hunter, this reader devised this stew to showcase his catch which is usually duck. We found a combination of chicken and supermarket duck a fine substitute, or use all chicken. Make this a day ahead to allow the flavors to blossom and so you can skim the fat from the top. Use reserved Crisp Croutons to top the stew. Ingredients:
1 pound dried cranberry, great northern, or navy beans |
11 cups water, divided |
2 1/2 cups (1-inch) chopped peeled rutabaga or turnip |
3 cups (1-inch) cubed red or yukon gold potato |
3 cups quartered cremini or button mushrooms (about 1/2 pound) |
2 cups chopped onion |
1 cup chopped carrot |
1 cup chopped celery |
1 (5 3/4- to 6 1/4-pound) dressed domestic duck, fresh or thawed |
2 chicken drumsticks (about 3/4 pound) |
2 chicken thighs (about 3/4 pound) |
9 ounces sweet turkey italian sausage or smoked turkey and duck sausages (such as gerhard's) |
3 cups cabernet or other dry red wine, divided |
1/2 cup chopped fresh flat-leaf parsley |
2 tablespoons red wine vinegar |
1 1/2 teaspoons dried summer savory |
1 1/2 teaspoons dried thyme |
1 1/2 teaspoons salt |
1 1/2 teaspoons black pepper |
1 (14 1/4-ounce) can fat-free, less-sodium beef broth |
2 cups crisp croutons |
fresh parsley sprigs (optional) |
Directions:
1. Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain the beans, and place beans in pan. Add 8 cups water; bring to a boil. Cover and cook 1 hour or until just slightly firm. Drain and set aside.
2. Place 3 cups water in a large stockpot; bring to a boil. Add rutabaga, and cook 5 minutes. Add the potato, mushrooms, onion, carrot, and celery, and return to a boil. Reduce heat; simmer 15 minutes or until crisp-tender. Set aside (do not drain).
3. Remove and discard giblets and neck from duck. Rinse duck with cold water; pat dry. Trim excess fat. Cut duck into 8 pieces. Heat a large nonstick skillet over medium-high heat. Add duck pieces; sauté 5 minutes on each side or until well browned. Remove from pan. Add chicken pieces; sauté 5 minutes on each side or until well browned. Remove from pan. Add sausage; sauté 10 minutes, browning on all sides. Remove from pan, and let cool. Slice sausage into 18 (1-inch) pieces.
4. Carefully add 1/4 cup wine, scraping pan to loosen browned bits, and add pan drippings to stockpot with vegetables. Add the beans, duck, chicken, sausage, 2 3/4 cups wine, chopped parsley, vinegar, savory, thyme, salt, pepper, and broth, and bring to a boil. Reduce heat, and simmer 30 minutes. Cover stew, and chill 8 to 24 hours.
5. Skim solidified fat from surface; discard. Reheat over medium heat; stirring often to prevent scorching. Bring to a boil. Reduce heat, and simmer 10 minutes. Sprinkle stew with Crisp Croutons, and garnish with parsley sprigs, if desired.
6. Totals include Crisp Croutons
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