Garlic, Duck Confit, Fava Bean, and Fresh Chard Soup

Soupe à L’ail aux Confit de Canard, aux Fèves Fraîches, et aux Blettes

Preparation info

  • Makes

    4

    main-course servings
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

Method

Pull the meat off one of the confit legs. Combine the meat with the onion and duck fat in a heavy-bottomed pot and cook over medium heat while stirring, until the onion turns translucent, about 10 minutes.

Roll up the chard leaves and slice them into ½-inch [1.