White Bean Soup with Duck Confit
A luxurious and hearty French-inspired soup combining tender white beans with succulent shredded duck confit, vegetables, and a splash of Armagnac. The soup is enriched with crispy duck skin and fresh parsley for a sophisticated finish.
Ingredients
- •1 pound dried white beans such as cannellini (2 1/2 cups), picked over and rinsed
- •4 whole Confit Duck Legs at room temperature
- •3 tablespoons extra-virgin olive oil
- •2 medium onions, finely chopped
- •2 large carrots, finely chopped
- •2 ribs celery ribs, finely chopped
- •4 cloves large garlic cloves, finely chopped
- •2 leaves Turkish bay leaves or 1 California
- •2 sprigs large thyme sprigs
- •2 whole whole cloves
- •5 cups reduced-sodium chicken broth
- •8 cups water
- •1 can (15-ounce) can diced tomatoes, drained
- •⅓ cup Armagnac or Cognac
- •½ cup chopped flat-leaf parsley
Cooking Instructions
- 1.
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.
60 min
- 2.
Remove skin and bones from duck legs, reserving both, then coarsely shred meat.
10 min
- 3.
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.
8 min
- 4.
Add drained beans, broth, water, and tomatoes and simmer, partially covered, stirring and skimming froth occasionally, until beans are tender, about 50 minutes.
50 min
- 5.
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.
8 min
- 6.
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.
10 min
- 7.
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.
5 min
