Recipe Sections
8
Some crusty bread or garlic croutons round off this robust dish.
This robust soup is just wonderful and can be enjoyed as a meal with some crusty bread or a starter when planning a light main course. It comes from the south west of France, the same region responsible for the wonderful duck cassoulet.
2 Luv-a-Duck Confit Duck Legs, crisped (removed from the bone and diced or shredded)
350g dried haricot beans (soaked for 24 hours)
2 litres Luv-a-Duck duck stock
1 tbsp Luv-a-Duck duck fat
1 medium onion, chopped
200g bacon, chopped
50g prosciutto
1 bouquet garni (bay leaf, thyme, parsley stalks)
1 carrot, peeled & diced
1 leek, washed & chopped
1 white turnip, peeled & diced
1 potato, peeled & diced
1 wedge savoy cabbage, chopped
1 cup broad beans, shelled
1 cup green beans, topped tailed and halved
3 garlic cloves, crushed
Put beans into a large pot with approx 2 litres of water. Bring to boil, turn down to a simmer and skim off any scum.
Fry onion and bacon in the duck fat.
When the beans are nearly cooked (approx 1 to 1 1/2 hours) add the onion, bacon, prosciutto and bouquet garni and bring to the boil.
Add the duck stock. Return to the boil.
Add the carrot, leek, turnip and potato return to the boil, and turn down to simmer for about 30 minutes.
Add the rest of the vegetables and garlic and the crisped confit duck, which has been shredded or diced.
Remove the bouquet garni, check seasoning and serve.