Confit de canard aux haricots (Preserved duck with beans)

Name: Confit de canard aux haricots (Preserved duck with beans)
Total time: 2 h
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 1 pound Michigan pea or navy beans; 8 cups water; Salt to taste, if desired; 1 whole onion, about 1/4 pound, peeled and stuck with; 2 cloves; 1 bay leaf; 1 whole carrot, about 1/4 pound, trimmed and scraped; 1/2 teaspoon dried thyme; 1/4 pound lean salt pork; 2 preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe; 1/4 cup duck fat from duck confit (see recipe); 2 cups finely chopped onions; 1 3/4 cups chopped canned tomatoes with liquid; 1 tablespoon finely chopped parsley

By Craig Claiborne and Pierre Franey

Total Time: 2 hours
Rating: 4(8)
Comments: Read comments

Featured in: FOOD; THE RICHNESS OF CONFIT

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Ingredients

Yield:4 to 6 servings

1pound Michigan pea or navy beans
8cups water
Salt to taste, if desired
1whole onion, about ¼ pound, peeled and stuck with
2cloves
1bay leaf
1whole carrot, about ¼ pound, trimmed and scraped
½teaspoon dried thyme
¼pound lean salt pork
2preserved ducks, cut into serving pieces, cooked and browned as indicated in the original recipe
¼cup duck fat from duck confit (see recipe)
2cups finely chopped onions
1¾cups chopped canned tomatoes with liquid
1tablespoon finely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Pick over the beans, if necessary, to remove any foreign particles. Put the beans in a kettle and add cold water to cover about one inch above the top of the beans. Bring to the boil and let simmer about two minutes. Drain. Return the beans to the kettle and add eight cups of water and salt to taste. Add the onion with the cloves, bay leaf, carrot, thyme and salt pork. Bring to the boil and let simmer one to one and onequarter hours or until beans are tender.
Step 2
Remove and reserve the salt pork, carrot and onion. Discard the cloves.
Step 3
Brown the duck pieces as indicated in the original recipe and set aside.
Step 4
Meanwhile, heat the duck fat in a saucepan and add the chopped onions. Cook, stirring, until wilted. Add the tomatoes and cook about 15 minutes.
Step 5
Add the tomato mixture to the beans. Cut the salt pork, carrot and whole onion into small cubes. Add this to the beans and tomatoes. Stir and cook about 10 minutes. Add the parsley.
Step 6
Serve the beans with the hot, preserved duck pieces.