Slow Cooker Duck Stew

4 duck breasts, skinless/boneless

3 Tbsp Worchesterchire sauce

1 Tbsp garlic powder

1/2 tsp pepper

3 Tbsp vegetable oil

3 Tbsp tomato paste

2 cans beef broth

1 can petite diced tomato

2 packages frozen stew veggies (or fresh stew veggies - carrots, onions, celery, potatoes)

1 package pre-cooked sausage, cut into slices

2 cans navy beans, drained and rinsed or 3 cups cooked beans.

Cut duck breasts into 1/2 inch cubes and combine with next 4 ingredients in a ziploc bag. Refrigerate for at least 1 hour, up to overnight.

In a skillet over med-high heat, dump bag of duck breasts and sauce and brown duck pieces. While duck is cooking, combine veggies, diced tomatoes (with juice), sausage, and 1 can of broth in slow-cooker. Add duck after it's browned. Put skillet back on the stove, add tomato paste and cook for a few minutes to wake up the flavors. Add the other can of beef broth to the tomato paste, scraping up any bits on the bottom of the pan, and stir to combine. Pour over all other ingredients in slow-cooker.

Cook on high for 30 minutes then reduce to low for at least 5 hours (the longer it goes, the more tender the duck gets!) Stir in the navy beans 30 minutes before serving.

Note: To cook dried navy beans, allow for at least 3 hours to prep. Then follow these instructions.