Creamy mashed potatoes finish off this hearty main-dish soup.

Source: Midwest Living


Recipe Summary

25 mins
28 mins
53 mins


Ingredient Checklist


Instructions Checklist
  • Trim excess fat from duck (do not remove skin). Score the skin in a diamond pattern. Season duck breasts with salt and pepper. In a 4-quart Dutch oven, cook duck breasts, skin side down, over medium heat for 5 minutes. Turn and cook about 5 minutes more or until browned. Drain off fat, reserving 2 tablespoons fat. Remove duck; set aside. (If using chicken, brown chicken on both sides in 2 tablespoons olive oil; set aside.)

  • Add onion, celery and garlic to the Dutch oven. Cook and stir over medium heat for 4 minutes. Add broth, tomato sauce, wine and bay leaves. Bring to boiling; reduce heat. Remove skin from duck and discard. Cut duck or chicken into 1-inch pieces. Add duck or chicken to pan. Simmer, covered, for 20 minutes. Stir in peas and carrots and sage. Cook, uncovered, for 8 to 10 minutes or until peas and carrots are tender, stirring occasionally.

  • Remove bay leaves; discard. Stir half of the Potato Topper into stew until blended. Spoon remaining potato topper into 6 mounds in shallow soup bowls. Spoon stew around potatoes; sprinkle with chives. Makes 6 main-dish servings.

Nutrition Facts

621 calories; fat 42g; cholesterol 84mg; saturated fat 14g; carbohydrates 34g; insoluble fiber 5g; protein 23g; vitamin a 4956.2IU; vitamin c 26.6mg; sodium 1415mg; calcium 60.6mg; iron 3.8mg.