Tarbais Beans and Duck Confit Recipe

Ingredients:

• 1 pound of Tarbais Beans
• 4 duck legs
• 2 onions, chopped
• 4 cloves of garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bunch of thyme
• 1 bay leaf
• 4 cups of chicken stock
• 2 cups of water
• Salt and pepper

Instructions:

1. Preheat the oven to 325°F.
2. In a large pot, cover the beans with cold water and let them soak overnight.
3. Heat a large skillet over medium-high heat. Season the duck legs liberally with salt and pepper, and sear them until the skin is crispy and golden brown.
4. Remove the duck legs and set them aside. Remove most of the fat from the skillet, leaving about 2 tablespoons.
5. Add the onions, garlic, carrots, and celery to the skillet. Sauté for 6-8 minutes, until the vegetables have softened.
6. Add the thyme and bay leaf to the skillet, along with the chicken stock and water. Bring the mixture to a boil.
7. Add the beans and duck legs to the pot. Cover with a lid and transfer to the oven, baking for about 2-2.5 hours.
8. Once the beans are tender and the duck is falling off the bone, remove the pot from the oven.
9. Remove the duck legs from the pot, shred the meat and discard the bones and skin. Add the shredded duck back to the pot and mix well.
10. Season with salt and pepper to taste, and serve hot.

Verdict and Serving Suggestions:

This rich and comforting dish is perfect for a chilly evening. The Tarbais beans are creamy and flavorful, and the duck confit adds a deliciously decadent touch. This recipe can serve 6-8 people and is best enjoyed with a fresh baguette and a glass of red wine. Bon appétit!