A dear friend gave me this luscious recipe for Duck Confit Soup.  Hope you enjoy it as much as I did.  Serve with a crusty baguette and a bottle of good Burgundy!

bread

Yield:  6 (main course) servings

Total Time:  2 1/2 hr (includes quick-soaking beans)

Ingredients

  • 2 celery ribs, finely chopped
  • 2 large carrots, finely chopped
  • 2 medium onions, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 4 Confit Duck Legs (recipe via this link or purchase them already cooked) at room temperature
  • 1 pound dried white beans such as cannellini (2 1/2 cups), picked over and rinsed
  • 4 large garlic cloves, finely chopped
  • 2 Turkish bay leaves or 1 California
  • 2 large thyme sprigs
  • 2 whole cloves
  • 5 cups reduced-sodium chicken broth
  • 8 cups water
  • 1 (15-ounce) can diced tomatoes, drained
  • 1/3 cup Armagnac or Cognac
  • 1/2 cup chopped flat-leaf parsley

duck-confit2

Preparation

  • 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.

If you have time, beans can be soaked in cold water to cover by 2 inches, chilled, overnight (at least 8 hours).

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