Name: Confit duck, onion and bean soup with persillade
Prep time: 40 min
Cook time: 150 min
Total time: 190 min
Yield: 6
Ingredients: 4 onions, thinly sliced; 4 garlic cloves, thinly sliced; 2 carrots, finely chopped; 2 celery stalks, finely chopped; 150 gm dried cannellini beans, soaked overnight in cold water, drained (¾ cup); 2 litres chicken stock (8 cups); Duck confit; 4 duck Marylands (about 300gm each); 4 garlic cloves, thinly sliced; 4 thyme sprigs; 2 tbsp coarse sea salt; 1.2 kg duck fat (see note) (4 cups); Persillade; 1 cup flat-leaf parsley, finely chopped (loosely packed); 60 ml extra-virgin olive oil (¼ cup); 1 tbsp red wine vinegar; 1 tbsp Dijon mustard; 4 garlic cloves, finely chopped

Confit duck, onion and bean soup with persillade

Australian Gourmet Traveller recipe for Confit duck, onion and bean soup with persillade

Serves 6

Prep

40M

Cook

2H 30M

Total

3H 10M

You’ll need to begin this recipe a day ahead.

Ingredients

4 onions, thinly sliced

4 garlic cloves, thinly sliced

2 carrots, finely chopped

2 celery stalks, finely chopped

150 gm dried cannellini beans, soaked overnight in cold water, drained (¾ cup)

2 litres chicken stock (8 cups)

Duck confit

4 duck Marylands (about 300gm each)

4 garlic cloves, thinly sliced

4 thyme sprigs

2 tbsp coarse sea salt

1.2 kg duck fat (see note) (4 cups)

Persillade

1 cup flat-leaf parsley, finely chopped (loosely packed)

60 ml extra-virgin olive oil (¼ cup)

1 tbsp red wine vinegar

1 tbsp Dijon mustard

4 garlic cloves, finely chopped

Method

Main

1.For duck confit, pat duck dry with absorbent paper and place in a non-reactive tray. Scatter over garlic and thyme, then sea salt, cover with plastic wrap and refrigerate until cured (6 hours-overnight). Preheat oven to 150C. Rinse salt from duck under cold running water and pat dry. Place in a deep roasting pan, cover with duck fat and roast until meat is falling from the bone (3 hours). Set aside to cool slightly (10-15 minutes), then transfer duck legs to a non-reactive sterilised container, pour over fat and refrigerate until required. Duck confit will keep for 2 weeks as long it is completely submerged in fat.

2.For persillade, combine ingredients in a bowl and season to taste.

3.Heat 2 tbsp duck fat in a large saucepan over low-medium heat, add onion and garlic and stir occasionally until caramelised (10-12 minutes). Add carrot and celery and stir occasionally until tender (5 minutes). Add cannellini beans and chicken stock, increase heat to high and bring to the boil, then reduce heat to medium and simmer until beans are tender (2 hours).

4.Remove duck from fat and coarsely shred meat from the bone. Add meat to soup and simmer until combined (20 minutes). Ladle soup into bowls and serve drizzled with persillade.