White Bean Soup with Duck Confit

Ingredients for White Bean Soup with Duck Confit

• 450g dried white beans such as cannellini (600ml ), picked over and rinsed

• 4 Confit Duck Legs at room temperature

• 3 matskedar extra jungfruolivolja

• 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

• 1200ml reduced-sodium chicken broth

• 1925ml water

• 1 (425g) can diced tomatoes, drained

• 50g Armagnac or Cognac

• 1/2 cup chopped flat-leaf parsley

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 475ml solids and 240ml 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 teaspoons 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.

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