Low-Carb Mexican Duck Stew
A flavorful and healthy low-carb stew recipe that combines the richness of duck with the spices of Mexico. This stew is perfect for a chilly evening.
Ingredients
- ●1 lb duck breastboneless and skinless
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●2 tbsp tomato pastedried
- ●1 tsp chili powderground
- ●1 tsp cuminground
- ●1 can diced tomatoes14.5 oz
- ●2 cups chicken brothlow-sodium
- ●1 cup spinachfresh
- ●2 tbsp lime juicefresh
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Add the duck breast and sear until browned on both sides, about 5 minutes.
- 3
Remove the duck from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Stir in the tomato paste and cook for 1 minute.
- 7
Add the chili powder and cumin and cook for 1 minute.
- 8
Add the diced tomatoes, chicken broth, and browned duck breast back to the pot.
- 9
Bring the stew to a simmer and cook for 20-25 minutes or until the duck is cooked through.
- 10
Stir in the fresh spinach and cook until wilted.
- 11
Squeeze the fresh lime juice over the stew and serve.