Name: White Bean Soup With Duck Confit
Cook time: 40 min
Total time: 2 1/2 hr (includes quick-soaking beans)
Yield: Makes 6 (main course) servings
Ingredients: 1 pound dried white beans such as cannellini (2 1/2 cups), picked over and rinsed; 4 Confit Duck Legs at room temperature; 3 tablespoons extra-virgin olive oil; 2 medium onions, finely chopped; 2 large carrots, finely chopped; 2 celery ribs, finely chopped; 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

Photo of white bean soup with duck confit in a turquoise bowl.

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: The bones add savor to the beans, the meat goes into the soup, and the crisped skin makes a delectable garnish. Flambéing the Armagnac before adding it to the pot takes the edge off the alcohol while leaving behind the deep flavor of the barrel.

Cooks' note:

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

Recipe notes

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