White Bean Soup with Duck Confit Recipe

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Ingredients:

Serving

1 lb dried white beans such as cannellini (2 1/2 cups), picked over and rinsed
4 confit duck legs at room temperature
3 tbsp 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-oz) can diced tomatoes, drained
1/3 cup armagnac or cognac
1/2 cup chopped flat-leaf parsley

Directions:

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.
Cooks' note: 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	203.13 Kcal (850 kJ)
Calories from fat	109.43 Kcal
		% Daily Value*
Total Fat	12.16g	19%
Sodium	582.53mg	24%
Potassium	403.06mg	9%
Total Carbs	14.59g	5%
Sugars	3.44g	14%
Dietary Fiber	5.15g	21%
Protein	7.73g	15%
Vitamin C	12.6mg	21%
Vitamin A	0.2mg	8%
Iron	1.1mg	6%
Calcium	99.8mg	10%

Amount Per 100 g
Calories	28.78 Kcal (120 kJ)
Calories from fat	15.5 Kcal
		% Daily Value*
Total Fat	1.72g	19%
Sodium	82.54mg	24%
Potassium	57.11mg	9%
Total Carbs	2.07g	5%
Sugars	0.49g	14%
Dietary Fiber	0.73g	21%
Protein	1.09g	15%
Vitamin C	1.8mg	21%
Iron	0.2mg	6%
Calcium	14.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.3

Points
5

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
low sodium,
cholesterol free,
sugar free

Bad Points

High in Sodium

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