Navy Beans with Duck-Leg Confit

• 1/4 cup dried navy, Great Northern, or cannellini beans
• 1 small onion, chopped
• 1/2 carrot, chopped
• 1/2 rib celery, chopped
• 2 garlic cloves, peeled and slivered
• About 3/4 cup duck or chicken stock
• Salt and freshly ground pepper
• 1 duck-leg confit

1. Put the beans to soak overnight or during the workday in water to cover by several inches.
2. Or use the quick soak method: put the beans in a pot with 2 cups water; bring to a boil, let boil for 2 minutes, then turn off the heat, cover, and let sit for 1 hour.
3. When ready to cook, add the aromatic vegetables to the beans and their soaking water, plus about 1/2 cup of the stock, and cook at a lively simmer for almost 1 hour, or until just tender (taste to check), adding more stock as necessary.
4. Season with salt and pepper.
5. Set the duck-leg confit on top of the beans, cover, and simmer for about 10 minutes, until the duck is warmed through and has released its fatty flavor into the beans
6. If there is any left over, add it to a Winter Bean Soup (page 93).

dried navy, onion, carrot, celery, garlic, chicken, salt, confit

Taken from www.epicurious.com/recipes/food/views/navy-beans-with-duck-leg-confit-378457 (may not work)