Hunter's Stew

Ingredients

• 1.5 teaspoons pepper black
• 0.5 pound button mushrooms quartered
• 3 cups cabernet dry red divided
• 1 cup carrots chopped
• 1 cup celery chopped
• 0.8 pound skin-on chicken drumsticks 
• 0.8 pound chicken thighs 
• 2 cups croutons crisp
• 1 pound navy beans dried
• 1.5 teaspoons thyme leaves dried
• 5.8 pound dressed domestic duck fresh thawed
• 0.5 cup flat-leaf parsley fresh chopped
• 14.3 ounce less-sodium beef broth fat-free canned
• 2 cups onion chopped
• 2 tablespoons red wine vinegar 
• 2.5 cups rutabaga peeled chopped (1-inch)
• 1.5 teaspoons salt 
• 1.5 teaspoons summer savory dried
• 9 ounces turkey and duck sausages smoked sweet italian (such as Gerhard's)
• 11 cups water divided
• 3 cups yukon gold potatoes red cubed (1-inch)

Equipment

• frying pan
• pot
• dutch oven

Directions

1. Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook 2 minutes.
2. Remove from heat. Cover and let stand 1 hour.
3. Drain the beans, and place beans in pan.
4. Add 8 cups water; bring to a boil. Cover and cook 1 hour or until just slightly firm.
5. Drain and set aside.
6. Place 3 cups water in a large stockpot; bring to a boil.
7. Add rutabaga, and cook 5 minutes.
8. Add the potato, mushrooms, onion, carrot, and celery, and return to a boil. Reduce heat; simmer 15 minutes or until crisp-tender. Set aside (do not drain).
9. Remove and discard giblets and neck from duck. Rinse duck with cold water; pat dry. Trim excess fat.
10. Cut duck into 8 pieces.
11. Heat a large nonstick skillet over medium-high heat.
12. Add duck pieces; saut 5 minutes on each side or until well browned.
13. Remove from pan.
14. Add chicken pieces; saut 5 minutes on each side or until well browned.
15. Remove from pan.
16. Add sausage; saut 10 minutes, browning on all sides.
17. Remove from pan, and let cool. Slice sausage into 18 (1-inch) pieces.
18. Carefully add 1/4 cup wine, scraping pan to loosen browned bits, and add pan drippings to stockpot with vegetables.
19. Add the beans, duck, chicken, sausage, 2 3/4 cups wine, chopped parsley, vinegar, savory, thyme, salt, pepper, and broth, and bring to a boil. Reduce heat, and simmer 30 minutes. Cover stew, and chill 8 to 24 hours.
20. Skim solidified fat from surface; discard. Reheat over medium heat; stirring often to prevent scorching. Bring to a boil. Reduce heat, and simmer 10 minutes.
21. Sprinkle stew with Crisp Croutons, and garnish with parsley sprigs, if desired.
22. Totals include Crisp Croutons