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Epicurious
Gourmet

White Bean Soup With Duck Confit

By Paul Grimes

4.7

(18)

Photo of white bean soup with duck confit in a turquoise bowl.

Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste: The bones add savor to the beans, the meat goes into the soup, and the crisped skin makes a delectable garnish. Flambéing the Armagnac before adding it to the pot takes the edge off the alcohol while leaving behind the deep flavor of the barrel.

Cooks' note:

If you have time, beans can be soaked in cold water to cover by 2 inches, chilled, overnight (at least 8 hours).

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