Smoked Sausage, Duck and White Bean Soup
- 1 tablespoon olive oil
- 1 whole domestic duck, (about 4 1/2 to 5 pounds) cut into 8 pieces
- 2 cups chopped onions
- 1 cup chopped celery
- 1 pound smoked pork sausage, sliced into 1/2-inch thick pieces
- 1/2 pound dried navy white beans
- 2 bay leaves
- 2 tablespoons chopped garlic
- 4 cups duck stock
- 4 cups water
- 3 sprigs of fresh thyme
- 1/2 cup chopped green onions
- 2 tablespoons chopped parsley
In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the service. Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender. Reseason if necessary and stir in the green onions and parsley.
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