Duck Confit and White Bean Stew

|
Serving size:8
Prep Time:
Total Time:
Duck Confit and White Bean Stew

This easy take on the laborious French classic cassoulet has just three steps. Radicchio stirred in at the end adds a fresh bite.

Ingredients

  • 2 quart low-sodium chicken broth
  • 2 cup dried cannellini beans (3/4 pound), soaked overnight and drained
  • 2 tbsp extra-virgin olive oil
  • 4 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 tsp herbes de Provence
  • 1 small head of radicchio, leaves torn into bite-size pieces

Directions

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

Make Ahead: The stew (without the radicchio) can be refrigerated for up to 2 days. Reheat gently and add the radicchio just before serving.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Erin French
Image Credit: Nicole Franzen