Native to southwestern France, this robust white bean soup is laced with both bacon and duck confit. As a result, the broth, which is also loaded with root vegetables and sweet Savoy cabbage, has a rustic richness and deep flavor.
Heat duck legs in an 8-qt. saucepan over medium-high. Cook, flipping once, until fat is rendered and meat is tender, 10–12 minutes. Transfer legs to a cutting board and let cool, then shred meat, discarding skin and bones. Set aside.
Add bacon to pan and cook until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a bowl