Active Time

　　40 min

　　Total Time

　　2 1/2 hr (includes quick-soaking beans)

　　Evocative of cassoulet but so much easier, this bean soup manages to be both rugged and elegant. No part of the confit duck legs goes to waste: The bones add savor to the beans, the meat goes into the soup, and the crisped skin makes a delectable garnish. Flambéing the Armagnac before adding it to the pot takes the edge off the alcohol while leaving behind the deep flavor of the barrel.

　　

Ingredients

Makes 6 (main course) servings

　　1 pound dried white beans such as cannellini (2 1/2 cups), picked over and rinsed

　　4 Confit Duck Legs at room temperature

　　3 tablespoons extra-virgin olive oil

　　2 medium onions, finely chopped

　　2 large carrots, finely chopped

　　2 celery ribs, finely chopped

　　4 large garlic cloves, finely chopped

　　2 Turkish bay leaves or 1 California

　　2 large thyme sprigs

　　2 whole cloves

　　5 cups reduced-sodium chicken broth

　　8 cups water

　　1 (15-ounce) can diced tomatoes, drained

　　1/3 cup Armagnac or Cognac

　　1/2 cup chopped flat-leaf parsley

　　

Step 1

Quick-soak beans by putting them in cold water to cover by 2 inches in a large pot. Bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding liquid.

　　

Step 2

Remove skin and bones from duck legs, reserving both, then coarsely shred meat.

　　

Step 3

Heat oil in a large heavy pot over medium heat until it shimmers, then cook reserved bones, onions, carrots, celery, garlic, bay leaves, thyme, and cloves, stirring occasionally, until vegetables are softened, about 8 minutes.

　　

Step 4

Add drained beans, broth, water, and tomatoes and simmer, partially covered, stirring and skimming froth occasionally, until beans are tender, about 50 minutes.

　　

Step 5

Meanwhile, thinly slice reserved skin, then lightly season with salt and pepper. Cook in a dry medium nonstick skillet over low heat, stirring to separate, until fat is rendered and skin is crisp, 6 to 8 minutes.

　　

Step 6

Discard bay leaves, bones, and thyme from soup. Transfer 2 cups solids and 1 cup liquid from soup to a blender and blend until smooth (use caution when blending hot liquids), then return to soup. Stir in 2 teaspoons salt and 1/2 teaspoon pepper and keep warm, covered.

　　

Step 7

Heat Armagnac in a small saucepan over low heat just until warm, then carefully ignite with a kitchen match (use caution; flames will shoot up). When flames subside, stir Armagnac into soup along with meat, parsley, and salt and pepper to taste. Serve sprinkled with crisp skin.

　　Cooks' note:

　　If you have time, beans can be soaked in cold water to cover by 2 inches, chilled, overnight (at least 8 hours).