Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat, then brown 1.5 pounds of duck legs and thighs, skin side down first, for 8-10 minutes until golden and crisp, then flip and sear the other side for 5 minutes, removing the duck to a plate afterwards.

2. 2

   Reduce heat to medium, add 1 medium yellow onion chopped and 3 cloves of minced garlic to the pot, scraping up any browned bits, and sauté for 5 minutes until the onion is softened, then stir in 1 inch piece of grated fresh ginger.

3. 3

   Return the browned duck to the pot, add 1 pound of peeled and cubed taro and 1 large peeled and cubed sweet potato, pouring in 2 cups of low-sodium vegetable broth and 13.5 fluid ounces of full-fat coconut milk.

4. 4

   Bring the stew to a gentle simmer, cover the pot, and cook for 1 hour and 30 minutes, or until the duck is tender and easily pulls from the bone, stirring occasionally to prevent sticking.

5. 5

   Carefully remove the duck from the pot, let it cool slightly, then shred the meat from the bones and skin, discarding the bones and skin, and return the shredded duck meat to the stew.

6. 6

   Stir in 5 ounces of fresh spinach into the simmering stew, cooking for 5-7 minutes until the spinach is wilted and tender, ensuring all ingredients are well combined.

7. 7

   Season the stew with 1 teaspoon of Hawaiian sea salt and 0.5 teaspoon of freshly ground black pepper, tasting and adjusting the seasoning as needed, before serving warm.