This dish has much of the flavor of a cassoulet but is considerably simpler, because it uses ready-cooked duck-leg confit, which is obtainable today in most good markets and can also be ordered online.
Ingredients
Preparation
Step 1
Put the beans to soak overnight or during the workday in water to cover by several inches. 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. 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. Season with salt and pepper. 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
Second Round
Step 2
If there is any left over, add it to a Winter Bean Soup (page 93).
