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Duck Confit Soup


2 Muscovy Confit Drake Legs
1.5 quart of chicken stock
1 leek (white and pale green part only), washed thoroughly
1 Turnip
4 oz of canned white beans, rinsed
1 celery stalk
1 carrot
?? of cabbage head
2 oz of chopped bacon
1 clove of garlic
Thyme, bay leaf
A few leaves of fresh chervil for garnishing



Preparation: 15 min

Cooking Time: 30 min

Coarsely chop the carrot, turnip and leek, chop finely garlic and celery. Mince the cabbage.

Remove the skin and the bone from the duck legs. Reserve the skin to saut? and render fat, reserve 1 Tbs. Coarsely shred Confit duck meat.

In a Dutch oven, heat the reserve fat; saut? the garlic, bacon and celery on low heat. Add the thyme and bayleaf and the rest of the vegetable except the white beans. Add enough chicken stock to cover vegetables and simmer for about 20 min on medium heat.

Add the meat and the beans. Add some stock if necessary. Let simmer for another 5 to 10 min, until the vegetables are cooked to your taste. Add Salt and pepper if needed.

Serve soup in large bowl, over large chunks of country style bread, toasted if preferred. Garnish with leave of chervil.




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