Duck stew with winter vegetables (Low-calorie)

 

Makes 4 servings

• 2 tablespoons olive oil
• 4 duck legs (about 7 ounces each), skinned
• ¼ cup all-purpose flour
• 8 ounces parsnips, pared and thickly sliced
• 4 ounces white turnips, pared and cut into 1-inch chunk (¾ cup)
• 2 carrots, pared and thickly sliced
• 2 teaspoons sugar
• One-third cup duck broth or chicken broth
• One-third cup canned crushed tomatoes
• ¼ teaspoon salt
• ¼ teaspoons ground allspice
• Pinch of nutmeg

1. Heat oil in Dutch oven over medium-high heat.
2. Dredge duck legs in flour ; add to Dutch oven and cook until browned on both sides, about 5 minutes per side.
3. Remove to bowl.
4. Add parsnip, turnip, carrot and sugar to pan, lower heat to medium and cook, stirring, until vegetables have caramelized, about 5 minutes ; add duck broth, tomatoes, salt, allspice, nutmeg and duck legs to pan.
5. Bring to boiling, lower heat, cover and simmer until tender, about 45 minutes ; skim fat.

BON APPÉTIT