Drain Beans and place in a large pot with Duck Stock. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beans are tender.
While Beans are simmering, heat Duck Fat in a skillet over medium heat. Add Shallot and cook until softened, about 5 minutes. Add Garlic and Fennel Seeds and cook for 1 minute more.
Deglaze the pan with Dry Sherry, scraping up any browned bits. Cook until Sherry is almost evaporated.
Add the Shallot and Garlic mixture to the Beans. Stir in shredded Duck Confit. Season with Sea Salt and Pepper.
Preheat oven to 200°C (400°F).
In a large bowl, whisk together Cornmeal, Flour, Sugar, Baking Powder, Baking Soda, and Salt.
Add the chopped Rosemary to the dry ingredients.
In a separate bowl, whisk together Buttermilk, Melted Butter, and Egg.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Pour batter into a greased 20x20 cm (8x8 inch) baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Serve Heirloom Bean Soup hot with Rosemary-Cornbread.
Ingredients
6
1 pound450 gHeirloom Cranberry Beans
8 cups1.9 LDuck Stock
4 ounces115 gDuck Confit-shredded
230 mLTablespoons Duck Fat
11 mediumShallot-finely diced
44 clovesGarlic-minced
1/2 teaspoon2.5 mLFennel Seeds
1/4 cup60 mLDry Sherry
1 teaspoon5 mLSea Salt
1/2 teaspoon2.5 mLFreshly Ground Black Pepper
1 cup120 gStone-Ground Cornmeal
1/2 cup60 gAll-Purpose Flour
1/4 cup50 gSugar
1 teaspoon5 mLBaking Powder
1/2 teaspoon2.5 mLBaking Soda
1/2 teaspoon2.5 mLSalt
22 sprigsRosemary-finely chopped
1 cup240 mLButtermilk
1/4 cup60 mLMelted Butter
11 largeEgg
Equipment
Large pot
Skillet
Large bowl
Whisk
Baking dish
Instructions
Soak Beans overnight in Water.
Drain Beans and place in a large pot with Duck Stock. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beans are tender.
While Beans are simmering, heat Duck Fat in a skillet over medium heat. Add Shallot and cook until softened, about 5 minutes. Add Garlic and Fennel Seeds and cook for 1 minute more.
Deglaze the pan with Dry Sherry, scraping up any browned bits. Cook until Sherry is almost evaporated.
Add the Shallot and Garlic mixture to the Beans. Stir in shredded Duck Confit. Season with Sea Salt and Pepper.
Preheat oven to 200°C (400°F).
In a large bowl, whisk together Cornmeal, Flour, Sugar, Baking Powder, Baking Soda, and Salt.
Add the chopped Rosemary to the dry ingredients.
In a separate bowl, whisk together Buttermilk, Melted Butter, and Egg.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Pour batter into a greased 20x20 cm (8x8 inch) baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Serve Heirloom Bean Soup hot with Rosemary-Cornbread.
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