- Stock Pot: A large pot used for simmering soups and stews over low heat to develop rich flavors.
- Food Processor: Used for chopping vegetables or processing the beans into a smoother consistency if desired.
- Stock Pot: A large pot used for simmering soups and stews over low heat to develop rich flavors.
- Food Processor: Used for chopping vegetables or processing the beans into a smoother consistency if desired.
- Duck Confit Pressure Cooker: A specialized cooking equipment that allows you to safely cook and infuse flavors in duck confit, essential for this recipe.
- Immersion Blender: For blending soups directly in the pot without transferring them. Useful if a smoother texture is preferred.
- Soup Ladle: Essential for serving and stirring soup, ensuring even temperature distribution.
- Dutch Oven (Large): Ideal for slow cooking soups as it retains heat well and prevents burning at the bottom.
- Can Opener: Necessary for opening canned beans or diced tomatoes if used in this recipe.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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