Name: Duck and Bean Soup
Yield: Makes 8 Generous Servings
Ingredients: 3 garlic cloves, peeled; 1 clove, stuck into the onion; slices of French bread, lightly toasted; 2 teaspoons salt and pepper; 1 large carrot, coarsely chopped; 2 cups dried cannellini, navy, or borlotti beans, soaked in cold water for 3 hours; 3 garlic cloves, unpeeled but cut in half; 1 large onion, coarsely chopped; 1 duck; 1 bouquet garni; 1 medium-size onion, peeled

Preparation info

Makes
8
Generous Servings

Difficulty
Medium

Appears in

Splendid Soups

By James Peterson

Published 2000

About

One evening I was experimenting with soups made with beans and confit. It started to get late, and I was expecting friends for dinner and didn’t have time to wait for the confit to cook, so I came up with this shorter version. It captures all the flavor of the duck while using none of the fat. Although this soup involves several steps, the finished product looks very simple. But you’ll be amazed by its taste.

Even though the soup contains surprisingly little fat, the beans make it q