Doesn't get much better and white beans and duck confit for a hearty soup. A delightful recipe from Saveur Magazine.
Author: Saveur Magazine
3legs duck confithomemade or store-bought
6oz.slab baconsliced into 1⁄4" matchsticks
2medium carrotshalved lengthwise and sliced crosswise 1⁄2″ thick
1medium yellow onionthinly sliced
1small leektrimmed and sliced crosswise 1⁄2″ thick
3⁄4 cup dry white wine
1 1⁄2 cups dried white beanssuch as cannellini, Great Northern, or navy, soaked overnight and drained
2tsp.whole black peppercorns
1tsp.dried juniper berries
Cheeseclothfor herbs - 1 small head Savoy cabbage, cored and thinly sliced - 1 large russet potato, peeled and cut into 1⁄2" pieces (Note: We eliminated) - 1 large turnip, peeled and cut into 1⁄2" pieces - Kosher salt and freshly ground black pepper, to taste
Country breadfor serving (optional)
Heat duck legs in an 8-qt. saucepan over medium-high heat. Cook, flipping once, until fat is rendered and meat is tender, 10–12 minutes. Transfer legs to a cutting board; let cool, then shred meat, discarding skin and bones.
Add bacon to pan; cook until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a bowl. Add garlic, carrots, onion, and leek; cook until golden, about 7 minutes.
Add wine; boil. Cook until reduced by half, 2–3 minutes. Add stock and beans; return to a boil. Place peppercorns, juniper, parsley, thyme, and bay leaves on a piece of cheesecloth; tie into a tight package and add to pan. Reduce heat to medium-low; cook, slightly covered, until beans are very tender, 1–1 1⁄2 hours.
Uncover and stir in cabbage, potato, turnip, salt, and pepper; cook until vegetables are tender, about 20 minutes. Stir in reserved duck and bacon; cook 5 minutes more. Discard herbs, and ladle soup into bowls; serve with bread, if you like.
Saveur's White Bean Soup with Duck Confit https://gourmetliving.org/saveurs-garbure-gersoise-soup-duck-confit/