“Cheater Cassoulet” Duck Confit and White Bean Stew
Slightly adapted from Food & Wine
6 cups chicken broth
2 15oz cans cannellini beans
4 confit duck legs
6 large shallots
5 multi-colored carrots
2 cloves garlic
3-4 thyme sprigs
1 teaspoon herbes de Provence (I used a mix of rosemary, oregano, and dried thyme)
1 small head of radicchio sliced into thin strips
Heat a large cast-iron skillet over medium-high heat. Once hot, place the duck legs, skin side down. Cook until skin is crispy and heated through, approx. 15 minutes flipping half-way through. Transfer to a paper-towel lined plate to cool and drain. Once cool, shred meat and put aside.
Drain skillet and return to heat. Add sliced carrots, shallots, garlic, thyme sprigs, and herbes de Provence. Cook over moderate heat, stirring occasionally, until carrots are softened and shallots are caramelized, approx. 20 minutes. Add 2 tablespoons of water to the skillet and stir, scraping up any browned bits. Remove thyme sprigs.
Add beans and chicken broth to a large pot and bring to a boil. Add carrot/shallot mixture and simmer on low for 15-20 minutes. Add pulled duck meat and continue to simmer. Add radicchio and stir to combine just before serving.
|My secret weapon and kitchen “cheat” – precooked duck confit in a can! I have yet to find this in the US, but I make it a point to bring a few tins back with me whenever I visit France.|
|Don’t turn too quickly to ensure skin gets nice and crispy!|