Duck Leg Confit & White Bean-Kale Stew with Parmesan Garlic Bread
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Duck Leg Confit & White Bean-Kale Stew

with Parmesan Garlic Bread

35 MIN
+$11.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Decadent and hearty, this quick spin on classic cassoulet is packed with flavors and textures, from the rich duck to the rustic vegetable stew, crunchy breadcrumbs, and more.

INGREDIENT IN FOCUS
Duck confit is a classic French preparation where duck is slow-cooked in its rich rendered fat until the meat is extremely tender. Ours comes pre-cooked, so simply browning and heating it will leave you with that same tender result!
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  • Nutrition
    PER SERVING
  • Calories
    1110 Cals (est.)
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fresh
ingredients
Duck Leg Confit & White Bean-Kale Stew with Parmesan Garlic Bread
Title
  • 16 oz Cooked Duck Leg Confit
  • 6 oz Kale
  • 1 15.5-Oz Can Cannellini Beans
  • 1 bunch Thyme
  • 1 bunch Parsley
  • ⅓ cup Mirepoix
  • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
  • 1 cup Chicken Bone Broth
  • ¼ cup Panko Breadcrumbs
  • 1 Small Baguette
  • 1 oz Garlic & Herb Flavored Butter
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Verjus Blanc
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Pick the thyme leaves off the stems. Separate the kale leaves from the stems; roughly chop the leaves. Halve the baguette lengthwise. Roughly chop the parsley leaves and stems.

Toast the breadcrumbs
2 Toast the breadcrumbs

In a large, high sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and thyme leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

Brown the duck
3 Brown the duck

Pat the duck dry with paper towels. In the same pan (or pot), heat a thin layer of oil on medium-high until hot. Add the duck, skin side down. Cook 5 to 6 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate (some of the duck skin will stick; leave it in the pan).

Start the stew
4 Start the stew

To the pan of reserved fond, add the mirepoix, chopped kale, quatre épices, broth (carefully, as the liquid may splatter), and verjus; season with salt and pepper. Using a wooden spoon, scrape up all the fond until loosened and combined. Once all the fond is incorporated, cook on medium-high, without stirring, 3 to 5 minutes, or until the kale is wilted.

Finish the duck & stew
5 Finish the duck & stew

Add the beans (including the liquid); season with salt and pepper. Stir to combine. Top with the browned duck. Cook 5 to 7 minutes, or until heated through and the liquid has reduced. Turn off the heat.

Make the garlic bread & serve your dish
6 Make the garlic bread & serve your dish

Meanwhile, line a sheet pan with foil. Transfer the halved baguette to the foil, cut side up. Evenly top with the softened butter and half the parmesan. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Carefully transfer to a cutting board and cut into equal-sized pieces. Serve the finished duck and stew garnished with the toasted breadcrumbs, remaining parmesan, and chopped parsley. Serve the garlic bread on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Pick the thyme leaves off the stems. Separate the kale leaves from the stems; roughly chop the leaves. Halve the baguette lengthwise. Roughly chop the parsley leaves and stems.

2 Toast the breadcrumbs

In a large, high sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs and thyme leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Transfer to a bowl. Wipe out the pan.

Toast the breadcrumbs
Brown the duck
3 Brown the duck

Pat the duck dry with paper towels. In the same pan (or pot), heat a thin layer of oil on medium-high until hot. Add the duck, skin side down. Cook 5 to 6 minutes, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate (some of the duck skin will stick; leave it in the pan).

4 Start the stew

To the pan of reserved fond, add the mirepoix, chopped kale, quatre épices, broth (carefully, as the liquid may splatter), and verjus; season with salt and pepper. Using a wooden spoon, scrape up all the fond until loosened and combined. Once all the fond is incorporated, cook on medium-high, without stirring, 3 to 5 minutes, or until the kale is wilted.

Start the stew
Finish the duck & stew
5 Finish the duck & stew

Add the beans (including the liquid); season with salt and pepper. Stir to combine. Top with the browned duck. Cook 5 to 7 minutes, or until heated through and the liquid has reduced. Turn off the heat.

6 Make the garlic bread & serve your dish

Meanwhile, line a sheet pan with foil. Transfer the halved baguette to the foil, cut side up. Evenly top with the softened butter and half the parmesan. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Carefully transfer to a cutting board and cut into equal-sized pieces. Serve the finished duck and stew garnished with the toasted breadcrumbs, remaining parmesan, and chopped parsley. Serve the garlic bread on the side. Enjoy!

Make the garlic bread & serve your dish
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