Portuguese Duck Stew

Linguica sausage is a smoked cured pork sausage made with garlic and paprika originating in Portuguese. Some use liquid smoke if making it at home, but if you can find the real deal at your local ethnic foods market, you are in for a treat.


Portuguese Duck Stew


  • 1 lb uncooked linguica sausage diced into 1/2-inch cubes
  • 3 cups skinless duck breast fillets cut into 1-inch strips
  • 3 tablespoons flour
  • 1 large onion roughly chopped
  • 6 cloves garlic minced
  • 3 celery stalks roughly chopped
  • 1 cup carrot peeled and diced
  • 1 1/2 quarts beef broth
  • 2 cups dry red wine
  • 2 cups potatoes cut into 1-inch cubes
  • 1 15 ounce can diced tomatoes
  • salt and pepper to taste


  • Brown linguica in a large stock pot over medium heat. Dust duck breast with flour and add to pot, a few pieces at a time, until browned. Add onion, garlic, celery and carrot and cook for 5 minutes, stirring often. Add beef broth and wine, bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add potatoes and diced tomatoes and simmer for 20 – 25 minutes more or until potatoes are soft. Season with salt and pepper.

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