Recipe Analysis of Duck and Vegetable Medley Stew

Duck and Vegetable Medley Stew

recipe: Stew

Cooking Instructions: Cook and shred about 1.5 lbs duck (perhaps 1/2 whole duck). Soak 1/2 cup seaweed in water until it softens and expands. Add 1 can pinto beans or ranch style beans unless you prefer to cook the beans from raw. Add 1 small tomato, diced. Add 1 whole bell pepper and 1 whole yellow squash, diced into large pieces. Add 1/2 teaspoon cinnamon, 1/2 teaspoon chili powder, a pinch of paprika, a pinch of black pepper, and salt to taste. Combine all ingredients in large pot and stir well. Cook the vegetables lightly, until they release their juices. Add 1/4 cup water and a thickening agent as desired to make the juice thicker like a stew (flour, corn starch, or agar agar per your preference). Take care not to overcook the vegetables as they will shrink and create too much juice. Using large chunk vegetables helps to prevent them from overcooking. Once the vegetables have become tender it is ready and you can serve the duck and vegetable medley over quinoa or brown rice.

Treats Eastern: Warms the kidney, and tonifies the middle jiao. Gently warms the spleen and regulates the stomach. Consolidates the qi in preparation for cooler months. Disperses cold and resolves dampness. Supports healthy kidney qi, spleen qi, and stomach yin.

Treats Western: Very nutritious with trace minerals and a large variety of nutrient rich foods.

Recipe ID: 336
Special Category: Paleo
Special Tags: Stew,
Submitted by: Justin hays from Dallas, Texas
Date Submitted: 10/19/2025
Public? True

Ingredients:

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Note: Temperature is determined by assigning a value from -2 to 2, where -2 is cold, -1 is cool, 0 is neutral, 1 is warm, and 2 is hot. The final temperature analysis / breakdown reflects the average temperature of all ingredients that affect the channel, multplied by the percentage of ingredients that affect the channel.

# Ingredients: 16

Temperature:

COLD x3
COOL x2
NEUTRAL x2
WARM x6
HOT x3

Flavors:

SWEET x13
SALTY x4
SOUR x3
PUNGENT x5

Tonifies:

QI x6
BLOOD x5
YIN x6
YANG x4

Regulates:

QI x2
BLOOD x4
COLD x7
HEAT x5
DAMP x6
WATER x3
TOXINS x4
WIND x1
PHLEGM x2
DRYNESS x3
SPIRIT x2
FOOD x3
SWELLING x6
SUMMER x2
BI x1

Tai Yin Channels:

Duck(2), Chilli(1), Squash, summer(2), Kelp (Kombu)(1), Lung: 37.5% (6/16)
Slightly Cool (-0.13) COLD x1 COOL x2 NEUTRAL x2 HOT x1 TONIFY QI x2 TONIFY BLOOD x3 TONIFY YIN x5 TONIFY YANG x1	REGULATE QI x1 REGULATE BLOOD x1 REGULATE COLD x1 REGULATE HEAT x1 DAMP x3 WATER x3 TOXINS x1 WIND x1 PHLEGM x1 DRYNESS x3 SWELLING x2 SUMMER x2

Quinoa(2), Pinto Beans(2), Duck(2), Chilli(1), Salt(1), Squash, summer(2), Rou Gui(1), Spleen: 68.8% (11/16)
Slightly Warm (0.25) COLD x1 COOL x2 NEUTRAL x2 WARM x4 HOT x2 TONIFY QI x6 TONIFY BLOOD x4 TONIFY YIN x4 TONIFY YANG x4	REGULATE QI x1 REGULATE BLOOD x1 REGULATE COLD x4 REGULATE HEAT x3 DAMP x5 WATER x2 TOXINS x1 WIND x1 DRYNESS x2 SPIRIT x2 SWELLING x4 SUMMER x2 BI x1

Yang Ming Channels:

Pepper, black(1), Salt(1), Squash, summer(2), Large Intestine: 25.0% (4/16)
Slightly Cool (-0.13) COLD x1 COOL x2 HOT x1 TONIFY YIN x2	REGULATE QI x1 REGULATE COLD x1 REGULATE HEAT x1 DAMP x1 TOXINS x2 PHLEGM x1 SUMMER x2

Bell Pepper(2), Pinto Beans(2), Tomato(1), Duck(2), Chilli(1), Pepper, black(1), Salt(1), Squash, summer(2), Kelp (Kombu)(1), Stomach: 81.3% (13/16)
Neutral (0.00) COLD x3 COOL x2 NEUTRAL x2 WARM x4 HOT x2 TONIFY QI x4 TONIFY BLOOD x5 TONIFY YIN x6 TONIFY YANG x1	REGULATE QI x2 REGULATE BLOOD x4 REGULATE COLD x4 REGULATE HEAT x5 DAMP x6 WATER x3 TOXINS x4 WIND x1 PHLEGM x2 DRYNESS x3 SPIRIT x2 FOOD x3 SWELLING x6 SUMMER x2

Shao Yin Channels:

Chilli(1), Pepper, black(1), Rou Gui(1), Heart: 18.8% (3/16)
Slightly Warm (0.38) HOT x3 TONIFY YANG x2	REGULATE QI x2 REGULATE BLOOD x1 REGULATE COLD x3 DAMP x2 TOXINS x1 WIND x1 PHLEGM x1 BI x1

Bell Pepper(2), Quinoa(2), Pinto Beans(2), Duck(2), Pepper, black(1), Salt(1), Kelp (Kombu)(1), Rou Gui(1), Kidney: 75.0% (12/16)
Slightly Warm (0.38) COLD x2 NEUTRAL x2 WARM x6 HOT x2 TONIFY QI x6 TONIFY BLOOD x5 TONIFY YIN x3 TONIFY YANG x3	REGULATE QI x1 REGULATE BLOOD x2 REGULATE COLD x6 REGULATE HEAT x4 DAMP x5 WATER x3 TOXINS x3 PHLEGM x2 DRYNESS x3 SPIRIT x2 FOOD x2 SWELLING x6 BI x1

Tai Yang Channels:

Salt(1), Small Intestine: 6.3% (1/16)
Slightly Cool (-0.13) COLD x1	REGULATE HEAT x1 TOXINS x1

Bladder: 0% (0/16)
NOT AFFECTED

Jue Yin Channels:

Quinoa(2), Pericardium: 12.5% (2/16)
Slightly Warm (0.13) WARM x2 TONIFY QI x2 TONIFY YANG x2	REGULATE COLD x2

San Jiao: 0% (0/16)
NOT AFFECTED

Shao Yang Channels:

Tomato(1), Kelp (Kombu)(1), Rou Gui(1), Liver: 18.8% (3/16)
Slightly Cool (-0.13) COLD x2 HOT x1 TONIFY BLOOD x1 TONIFY YIN x2 TONIFY YANG x1	REGULATE BLOOD x1 REGULATE COLD x1 REGULATE HEAT x2 WATER x1 TOXINS x2 PHLEGM x1 DRYNESS x1 FOOD x1 BI x1

Gallbladder: 0% (0/16)
NOT AFFECTED

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This Recipe contains elements of the following Recipes:

Duck and Vegetable Medley Stew

recipe: Stew

Ingredients:

# Ingredients: 16

Channels Entered:

Temperature:

Flavors:

Tonifies:

Regulates:

Tai Yin Channels:

Lung: 37.5% (6/16)

Spleen: 68.8% (11/16)

Yang Ming Channels:

Large Intestine: 25.0% (4/16)

Stomach: 81.3% (13/16)

Shao Yin Channels:

Heart: 18.8% (3/16)

Kidney: 75.0% (12/16)

Tai Yang Channels:

Small Intestine: 6.3% (1/16)

Bladder: 0% (0/16)

Jue Yin Channels:

Pericardium: 12.5% (2/16)

San Jiao: 0% (0/16)

Shao Yang Channels:

Liver: 18.8% (3/16)

Gallbladder: 0% (0/16)