By Kieran Creevy
In the recent cold snap or when camping in winter conditions it’s always nice to have a hearty stew to keep you warm through the night.
Ingredients:
For 2 hungry people
1 400g can white beans
2 large potatoes
1 duck breast
2 Toulouse sausages (or similar such as Merguez)
4 cloves of garlic
1 large onion
1 glass red wine
1 cube chicken stock
500ml water
Salt
Pepper
Thyme
Sage
At home:
- Drain the can of white beans and rinse in cold water.
- Peel and cube the potatoes, garlic cloves, and onion. Season with salt, pepper, thyme and sage, store in a ziploc bag.
- Slice the sausage, season, and store in a ziploc bag with the duck breast and red wine.
In camp:
- Fry the duck breast skin side down for 5 minutes (no butter or oil needed as the fat will render out).
- Turn over and sear the other side. Remove and slice thickly.
- Fry the sausage chunks for 3-4 minutes. Add the duck slices and contents of the other ziploc bag, and simmer for five minutes.
- Add the red wine, stock cube and water.
- Cover the pot, simmer for 20 minutes until the potatoes are cooked.
- Serve.
