Brussels Market Stew with Duck Confit and Root Vegetables

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A hearty stew inspired by Brussels' flea markets, combining rich duck confit with seasonal root vegetables and a red wine reduction. This Belgian-inspired soup recipe, ready in about 55 minutes, pairs duck confit, parsnips, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup shredded duck confit
• 2 cups peeled and diced parsnips
• 2 cups peeled and diced carrots
• 2 large, sliced leeks
• 1 cup red wine
• 2 cups beef stock
• 1 tbsp chopped thyme
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add parsnips, carrots, and leeks, sautéing for 5 minutes until softened.
2. Step 2: Stir in duck confit, thyme, and red wine. Bring to a simmer, then add beef stock. Cover and cook for 25 minutes until vegetables are tender.
3. Step 3: Adjust seasoning with salt and pepper. Serve with crusty bread for soaking up the sauce.