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

• 5 confit duck legs
• 1 medium-size onion, chopped fine
• 2 tablespoons

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.