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.

6 servings

2 hr 31 min

Published October 4, 2025

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

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

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

Remove skin and bones from duck legs, reserving both, then coarsely shred meat.

10 min

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

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

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

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

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