WHITE BEAN SOUP WITH DUCK CONFIT
Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste.
Provided by Paul Grimes
Categories Soup/Stew Blender Bean Duck Tomato Cognac/Armagnac Fall Simmer Gourmet
Yield Makes 6 (main course) servings
Number Of Ingredients 15
Steps:
- Quick-soak beans by putting them in cold water to cover by 2 inches in a large pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding liquid.
- Remove skin and bones from duck legs, reserving both, then coarsely shred meat.
- Heat oil in a large heavy pot over medium heat until it shimmers, then cook reserved bones, onions, carrots, celery, garlic, bay leaves, thyme, and cloves, stirring occasionally, until vegetables are softened, about 8 minutes.
- Add drained beans, broth, water, and tomatoes and simmer, partially covered, stirring and skimming froth occasionally, until beans are tender, about 50 minutes.
- Meanwhile, thinly slice reserved skin, then lightly season with salt and pepper. Cook in a dry medium nonstick skillet over low heat, stirring to separate, until fat is rendered and skin is crisp, 6 to 8 minutes.
- Discard bay leaves, bones, and thyme from soup. Transfer 2 cups solids and 1 cup liquid from soup to a blender and blend until smooth (use caution when blending hot liquids), then return to soup. Stir in 2 teaspoons salt and 1/2 teaspoon pepper and keep warm, covered.
- Heat Armagnac in a small saucepan over low heat just until warm, then carefully ignite with a kitchen match (use caution; flames will shoot up). When flames subside, stir Armagnac into soup along with meat, parsley, and salt and pepper to taste. Serve sprinkled with crisp skin.
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bijay thapa
[email protected]This soup is a bit too salty for my taste. I would recommend using less salt next time.
Jaretzi Garcia Garcia
[email protected]I'm not sure what I did wrong, but my soup turned out really bland. I followed the recipe exactly, so I'm not sure what happened.
Nomahlubi Mbana
[email protected]This soup is very easy to make and it's a great way to use up leftover duck confit. I will definitely be making this again.
dailymeherpur times
[email protected]I'm not a big fan of white beans, but I really enjoyed this soup. The duck confit and the vegetables really elevate the flavor.
Jon Mcgraw
[email protected]This soup is a bit too rich for me, but I can see why people would love it. The flavors are very bold and the duck confit is very tender.
Jesmin Shilpi
[email protected]I would love to try this soup, but I'm not sure where to find duck confit. Can anyone recommend a good place to buy it?
AmeNo San ï ÃłĢ·¥•‚Ä¢` î
[email protected]This soup is a bit expensive to make, but it's worth it for a special occasion. The duck confit is the star of the show!
amir ashraf
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's the perfect soup for a special occasion or a casual weeknight meal.
Danyal Maken
[email protected]This soup was a hit at my dinner party. Everyone loved the rich flavors and the tender duck confit.
David Prince
[email protected]I'm not sure if I did something wrong, but my soup was really watery. It didn't have the thick, creamy consistency that I was expecting.
I THABIT
[email protected]Overall, this was a great soup. I would definitely make it again.
Naveed Steel
[email protected]This soup is a bit too salty for my taste. I would recommend using less salt next time.
Tannette Pinnock
[email protected]I'm not sure what went wrong, but my soup turned out bland. I followed the recipe exactly, so I'm not sure what happened.
Sumon Gaming
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
Mystic Roach
[email protected]I love how easy this soup is to make. I just threw everything in the pot and let it simmer. It's a great weeknight meal.
Li Si
[email protected]This was the perfect soup for a cold winter day. It was hearty and filling, and the duck confit added a touch of elegance.
Josue Soto
[email protected]I'm not a big fan of duck, but I really enjoyed this soup. The white beans and vegetables were cooked perfectly, and the broth was very flavorful.
Lucia B
[email protected]This soup was a bit too rich for my taste, but it was still very good. I would recommend using less duck confit next time.
Ertugrul cast123
[email protected]I followed the recipe exactly and it turned out perfectly. The soup was creamy and flavorful, and the duck confit was crispy on the outside and tender on the inside. My family loved it!
Dannie Harley
[email protected]This white bean soup with duck confit was an absolute delight! The flavors were rich and complex, with a perfect balance of savory and sweet. The duck confit was fall-off-the-bone tender and added a luxurious touch to the soup. I will definitely be m