Duck Confit and White Bean Stew
From Food & Wine March 2015 USA.
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A historical recipe
Food & Wine March 2015 USA.
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 2 quarts low-sodium chicken broth 2 cups dried cannellini beans ( 1 * 3 A lb.), soaked overnight and drained 2 Tbsp.
- extra-virgin olive oil Four 6-oz.
- whole confit duck legs 6 large shallots, thinly sliced 4 purple or orange carrots, sliced Vi 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 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.
- WINE Spiced, berry-scented Oregon Pinot Noir: 2013 Evesham Wood Willamette Valley.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Chef's knife
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Cutting board
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Wooden spoon
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Colander