Ingredients
Scale
- 1 pound duck legs
- 1 pound pork shoulder
- 1 cup white beans
- 1 large onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add the duck legs and pork shoulder, browning on all sides.
- Remove the meat and set aside. In the same pot, add onions, carrots, and garlic; sauté until softened.
- Add the beans, chicken broth, diced tomatoes, tomato paste, thyme, bay leaf, salt, and pepper. Stir to combine.
- Return the meat to the pot. Bring to a boil, then reduce heat to low and cover. Simmer for 2 to 3 hours until the meat is tender.
- Remove the meat, shred it, and return it to the stew. Serve hot.
Notes
- This dish can be prepared a day in advance and tastes even better the next day.
- Use any leftover meat for sandwiches or salads.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cook
- Cuisine: French
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 40 grams
- Cholesterol: 150 milligrams