Stew of quick duck confit and fresh fava beans

Time 1 hour
Yields Serves 6
Stew of quick duck confit and fresh fava beans
(Lawrence K. Ho / Los Angeles Times)

About 4 to 5 hours before serving, remove the duck confit from the refrigerator. Shuck the fava beans and discard the pods. Drop into boiling water; allow the water to return to a boil and drain the favas. Rinse under cool water; peel off the skins. Cool, wrap in plastic, and refrigerate.


About 1 to 2 hours before serving, scrape off any congealed fat from the duck confit. Place the duck skin-side up in a 12-inch nonstick skillet; cover and fry over medium heat until lightly browned and crisp, about 5 minutes. Drain on paper towels. Carefully remove the duck skin and return it to the skillet to render any remaining fat. Drain the skin. Remove all but 1 tablespoon of the fat from the skillet. Cover the duck and skin with foil to prevent drying out.


Add the shallots and salt pork to the skillet. Cover and cook over low heat for 5 minutes. Uncover and continue cooking until the pork and shallots are light brown around the edges. Add the artichoke slices, fennel and sugar and cook 2 minutes, stirring. Over high heat, deglaze with one-fourth cup of water and reduce slightly. Remove from the heat. (Recipe can be made to this point 1 to 2 hours ahead. Set the skillet, uncovered, in a cool place.)


About 10 minutes before serving, preheat the broiler. Meanwhile, add the stock and favas to the skillet and bring to a boil. Cover tightly, reduce the heat and cook until the favas are fully cooked, 4 to 5 minutes. Salt and pepper to taste.


Put the duck on a broiler pan. Replace the skin on each piece, crisp-side up and dab with the oil. Heat the duck under the broiler and crisp the skin, about 1 to 1 1/2 minutes. Arrange in a deep, warm serving dish and pour the favas over. Sprinkle with the parsley and thyme. Serve at once.

Adapted from “Paula Wolfert’s World of Food.”.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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