Duck Confit and White Bean Stew Recipe

Name: Duck Confit and White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts low-sodium chicken broth; 2 cups dried cannellini beans (3/4 pound), soaked overnight and drained; 2 tablespoon extra-virgin olive oil; Four 6-ounce whole confit duck legs; 6 large shallots, thinly sliced; 4 purple or orange carrots, sliced 1/4 inch thick; 2 garlic cloves, crushed; 2 thyme sprigs, plus leaves for serving; 1 teaspoon herbes de Provence; 1 small head of radicchio, leaves torn into bite-size pieces

Servings: persons

2 quarts low-sodium chicken broth
2 cups dried cannellini beans (3/4 pound), soaked overnight and drained
2 tablespoon extra-virgin olive oil
Four 6-ounce whole confit duck legs
6 large shallots, thinly sliced
4 purple or orange carrots, sliced 1/4 inch thick
2 garlic cloves, crushed
2 thyme sprigs, plus leaves for serving
1 teaspoon herbes de Provence
1 small head of radicchio, leaves torn into bite-size pieces

1
In a large pot, combine the chicken broth and beans with 4 cups of water and bring to a boil.
2
Simmer over moderate heat until the beans are tender, about 1 hour.
3
Meanwhile, in a large skillet, heat the olive oil.
4
Add the duck legs and cook over moderate heat, turning occasionally, until crisp and heated through, about 15 minutes.
5
Transfer to a plate to cool slightly, then coarsely chop or shred the meat.
6
Set aside the crispy skin.
7
Add the shallots, carrots, garlic, thyme sprigs and herbes de Provence to the skillet and cook over moderate heat, stirring occasionally, until the shallots are caramelized and completely tender, about 20 minutes.
8
Add 2 tablespoons of water to the skillet and stir, scraping up any browned bits.
9
Discard the thyme sprigs.
10
Stir the shallots and carrots into the beans, then stir in the duck and radicchio.
11
Garnish with thyme leaves and serve topped with the crispy skin.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 quarts low-sodium chicken broth, 2 cups dried cannellini beans (3/4 pound), soaked overnight and drained, 2 tablespoon extra-virgin olive oil, Four 6-ounce whole confit duck legs, and more.

Yes, Duck Confit and White Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck Confit and White Bean Stew

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