Duck Confit And White Bean Stew Recipe

Cooking Directions

• STEP 1.Start by preheating the oven to 325°F (163°C).
• STEP 2.In a large oven-safe pot, heat the duck fat over medium heat.
• STEP 3.Add the duck legs to the pot, skin side down, and cook until the skin is crispy and golden brown, about 5 minutes.
• STEP 4.Flip the duck legs and cook for another 5 minutes to brown the other side.
• STEP 5.Remove the duck legs from the pot and set aside.
• STEP 6.In the same pot, add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
• STEP 7.Add the tomato paste and cook for another minute.
• STEP 8.Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
• STEP 9.Add the chicken broth, thyme, bay leaves, and white beans to the pot.
• STEP 10.Return the duck legs to the pot, nestling them into the bean mixture.
• STEP 11.Cover the pot and transfer it to the preheated oven.
• STEP 12.Cook for 2-3 hours, or until the duck is tender and the beans are creamy.
• STEP 13.Remove the pot from the oven and let it cool slightly before serving.
• STEP 14.Serve the stew hot, garnished with fresh parsley and accompanied by crusty bread.
• STEP 15.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• If you don't have duck fat, you can use olive oil instead.
• For extra flavor, you can add some chopped bacon or pancetta to the pot before cooking the vegetables.
• To save time, you can use canned white beans instead of dried beans. Just make sure to drain and rinse them before adding to the pot.

Storage and Serving

• This stew is best served hot, straight from the pot.
• Garnish with fresh parsley for a pop of color and freshness.
• Serve with crusty bread to soak up the flavorful broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.