Duck Sausage Stew

Duck Sausage stew from Rosana McPhee


  • 250 duck sausage Mr Duck
  • 150g pumpkin, cubed (or sweet potatoes)
  • 2 garlic cloves, chopped
  • 1 celery stick, chopped
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1 courgette, diced
  • 1 red onion, sliced
  • 1 medium carrot, grated
  • 1 tablespoon of duck fat
  • thyme, 3 sprigs
  • Clove slightly crushed
  • 250g chickpeas cooked
  • 2 chilli whole and pan fried
  • salt and pepper to taste
  • To decorate
  • 100g Panko (bread crumbs)
  • fresh lemon thyme


  1. Add all ingredients, except the duck sausage and fat, on to a deep skillet (ovenproof dish)
  2. Simmer the ingredients slowly for 20 minutes.
  3. In a separate skillet, pan-fry the sausage for 2 minutes each in duck fat. Reserve.
  4. Add the Panko breadcrumbs to the fat duck and slightly fry it, stirring often. Reserve
  5. Place the sausage onto the top of the vegetable stew and dust the top with the cooked Panko
  6. Bake, uncovered, until a golden crust forms, 20 minutes. Let it rest for 15 minutes before serving.
  7. Sprinkle the top with fresh lemon thyme.