Photo courtesy of Passerelle Bistro

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4-6 servings

  • 3 tablespoons duck fat (from confit)
  • 12 ounces duck sausage
  • ⅓ pound slab bacon, cut into ½” cubes
  • 1½ cups diced onion
  • 1½ cups diced carrot
  • 1½ cups diced celery
  • 5 garlic cloves, smashed
  • 1 sachet of 3 cloves
  • 2 thyme sprigs
  • 2 bay leaves
  • ½ bunch parsley
  • 2 12-ounce cans tomato filets, drained
  • ¾ cup white wine
  • 6 cups purple hull peas
  • 6 cups chicken or vegetable stock
  • Salt and pepper to taste
  • Duck Confit
  • 2 pounds duck legs
  • ⅓ cup kosher salt
  • 2 garlic cloves
  • 1 tablespoon quatre espices
  • 2 fresh thyme sprigs
  • 2 bay leaves, crushed
  • 1 large shallot
  • Duck fat as needed


  1. Place duck fat in large pan over medium heat. Add bacon and sausage and allow to render.
  2. Add vegetables to pot. Season with salt and pepper then add sachet. Continue to cook for 4 to 5 minutes or until vegetables are tender. Deglaze with wine and reduce slightly.
  3. Pour stock into pan and bring to simmer.
  4. Add peas and tomatoes and return to a simmer. Cook until beans start to become tender. Taste and adjust seasoning.
  5. Top with duck confit (recipe follows).

Duck Confit

  1. Rinse and pat dry duck legs.
  2. To make marinade paste, place salt, herbs, spices, garlic and shallots in food processor. Pulse until smooth.
  3. Rub paste on each leg and pile in large container with lid. Let cure in refrigerator for 2 days.
  4. Preheat oven to 250 degrees.
  5. Remove duck from container and rinse off paste then dry.
  6. Pour duck fat in a large pot and submerge legs in fat. Bring to simmer over low heat, then cover with foil, and place in oven for six hours.
  7. Cool duck in fat then separate from bones and skin. Do not shred the confit.
  8. Strain fat and reserve.


  • From Chef Teryi Youngblood of Passerelle Bistro in Greenville, South Carolina

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