Paleo Recipes – Cavegirl Cuisine

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Duck and Butternut Squash Stew

Duck and Butternut Squash Stew

I got this idea for a stew after visiting a local restaurant that had duck nachos on their menu. It was a spicy mix of chopped duck and butternut squash served with chips. I loved how the spiciness played against the squash along with the richness of the duck, so I decided to create a stew inspired by the flavors of the nachos. This is a yummy balanced bowl of flavors perfect served in the Fall…and tastes great accompanied with a glass of cabernet (if you are so inclined).

Substitutions: Use chicken instead of duck or sweet potatoes instead of butternut squash, if that’s what you have on-hand or prefer!

Ingredients

  • • 2 tablespoons ghee or organic butter
  • • 1 leek, chopped
  • • 2 cups peeled and diced turnip (about 1 medium turnip)
  • • 3-4 garlic cloves
  • • 4 cups chicken broth
  • • 1 tablespoon coconut oil
  • • 3 duck breasts, fat layer removed and discarded, duck meat diced
  • • 2 cups small-diced butternut squash
  • • 2 cups sliced shiitake mushrooms
  • • 1/2 cup diced bell pepper (approximately 1 small), color of choice
  • • 2 carrots, peeled and sliced
  • • 1 teaspoon orange zest
  • • 1 small jalapeño, seeded and diced
  • • 1 tablespoon cooking Sherry
  • • 1 tablespoon thyme leaves
  • • 1 tablespoon chopped rosemary
  • • optional toppings: thinly sliced jalapenos and/or rosemary

Directions

  1. In a saucepan, heat ghee over medium heat.  Add leeks and turnips.  Cook until leeks are translucent.  Add garlic cloves and 2 cups of the chicken broth. Bring to a boil. Reduce heat to a simmer. Cook until the turnips are tender. In the meantime, go to step 2.
  2. In a Dutch oven or heavy-bottomed pot, add coconut oil and diced duck over medium heat. Cook for 1 minute while stirring.  Add remaining 2 cups of chicken broth, butternut squash, mushrooms, bell pepper, carrots, orange zest, jalapeno, Sherry, thyme, and rosemary.  Season with salt and pepper. Bring to a boil.  Reduce heat and simmer for 45 minutes.
  3. Using an immersion blender or stand blender, blend saucepan ingredients until smooth.
  4. Add saucepan ingredients to the Dutch oven ingredients. Stir.
  5. Taste. Season with additional salt and pepper, if necessary.
  6. Spoon into bowls. Garnish with jalapeños and/or rosemary.
  7. Enjoy!

Ingredients

  • 2 tablespoons ghee or organic butter
  • 1 leek, chopped
  • 2 cups peeled and diced turnip (about 1 medium turnip)
  • 3-4 garlic cloves
  • 4 cups chicken broth
  • 1 tablespoon coconut oil
  • 3 duck breasts, fat layer removed and discarded, duck meat diced
  • 2 cups small-diced butternut squash
  • 2 cups sliced shiitake mushrooms
  • 1/2 cup diced bell pepper (approximately 1 small), color of choice
  • 2 carrots, peeled and sliced
  • 1 teaspoon orange zest
  • 1 small jalapeño, seeded and diced
  • 1 tablespoon cooking Sherry
  • 1 tablespoon thyme leaves
  • 1 tablespoon chopped rosemary
  • optional toppings: thinly sliced jalapenos and/or rosemary

Directions

  1. In a saucepan, heat ghee over medium heat.  Add leeks and turnips.  Cook until leeks are translucent.  Add garlic cloves and 2 cups of the chicken broth. Bring to a boil. Reduce heat to a simmer. Cook until the turnips are tender. In the meantime, go to step 2.
  2. In a Dutch oven or heavy-bottomed pot, add coconut oil and diced duck over medium heat. Cook for 1 minute while stirring.  Add remaining 2 cups of chicken broth, butternut squash, mushrooms, bell pepper, carrots, orange zest, jalapeno, Sherry, thyme, and rosemary.  Season with salt and pepper. Bring to a boil.  Reduce heat and simmer for 45 minutes.
  3. Using an immersion blender or stand blender, blend saucepan ingredients until smooth.
  4. Add saucepan ingredients to the Dutch oven ingredients. Stir.
  5. Taste. Season with additional salt and pepper, if necessary.
  6. Spoon into bowls. Garnish with jalapeños and/or rosemary.
  7. Enjoy!
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