Sweet Potato and Duck Chowder

Cranberries, Granny Smith apples and sweet potatoes make this harvest chowder perfect for a fall party.


Prep Time {20 min}

Cook Time {45 min }

Serving Size {6 servings }


1 lb. Maple Leaf Farms Boneless, Skinless Duck Breast Meat Trim**, cut into 1 to 1 1/2-inch pieces

4 Tbsp. olive oil

1/2 lb. Maple Leaf Farms Ground Duck Sausage, cooked

1/2 cup minced shallots

2 Tbsp. minced garlic

1 stalk celery, diced

2 cups peeled 1/2-inch diced sweet potatoes

2 Granny Smith apples, peeled, cored and diced

2 cups chicken stock (or duck stock, if you have it)

1/2 cup dried cranberries

1 cup heavy cream

2 cups whole milk

2 Tbsp. flour

3 Tbsp. chopped chives

Salt and black pepper


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1. Heat 2 tablespoons of the olive oil in a skillet or sauté pan. Add duck breast meat trim and sauté for 2 minutes, then flip over and sauté other side for another 2-3 minutes. Duck should still be slightly pink inside. Set aside.

2. Heat remaining oil in a soup pot. Add the ground duck sausage and cook for about 1 minute. Add the shallots and continue sautéing for 2 minutes. Add the garlic, celery, sweet potatoes, apples and chicken stock. Bring to a boil. Cover and cook for about 15 minutes or until the potatoes are barely tender.

3. Add the cranberries, cream, milk and flour to the soup and stir until it reaches a smooth consistency. Cook until the soup begins to thicken. Add the cooked duck meat and chives. Season to taste.

**Use convenient Duck Breast Meat Trim that comes in boneless, skinless pieces, or use Duck Breast and remove the skin yourself.

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Now I know what to do with the leftover duck from The Day of Thanks.