Navy Beans with Duck-Leg Confit

1. 1

   Put the beans to soak overnight or during the workday in water to cover by several inches.

2. 2

   Or use the quick soak method: put the beans in a pot with 2 cups water; bring to a boil, let boil for 2 minutes, then turn off the heat, cover, and let sit for 1 hour.

3. 3

   When ready to cook, add the aromatic vegetables to the beans and their soaking water, plus about 1/2 cup of the stock, and cook at a lively simmer for almost 1 hour, or until just tender (taste to check), adding more stock as necessary.

4. 4

   Season with salt and pepper.

5. 5

   Set the duck-leg confit on top of the beans, cover, and simmer for about 10 minutes, until the duck is warmed through and has released its fatty flavor into the beans

6. 6

   If there is any left over, add it to a Winter Bean Soup (page 93).

* Per serving · 4 servings · Values may vary.

No additional tips available.