Instructions
In a large skillet over medium-high heat, add half of the duck, cooking until browned, about 4 minutes. Transfer to a 6 quart slow cooker. Repeat
the process with the remaining duck. Add orange juice to the skillet, bringing to a boil. Stir often to release the browned bits from the bottom of the skillet. Transfer to the slow cooker, along with
parsnips, carrots, leeks, tomatoes, tomato sauce, beans, 2 tablespoons of the cilantro, orange zest, chili powder, rosemary, coriander, and pepper. Mix well. Cook, covering, on low 8 to 10 hours or on
high 4 to 5 hours, until the vegetables are tender. Stir in the remaining 2 tablespoons cilantro, and serve.
Nutritional information per serving (about 1 cup): 318 Cal, 5 g Fat, 1 g Sat Fat, 0 g
Trans Fat, 81 mg Chol, 589 mg Sod, 50 g Carb, 23 g Prot, 151 mg Calc. Light points: 6
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