- 5 Tbsp. extra-virgin olive oil, divided
- 2 medium carrots, finely chopped
- 2 medium leeks, finely chopped
- 3 cups kale, thinly sliced
- 3 cloves garlic, minced, divided
- 3 cans (15 oz. each) northern white beans, drained and rinsed
- 1 1/2 cups chicken broth
- 1/3 cup sherry
- 1 tsp. fresh thyme (or 1/2 tsp. dried)
- 8 oz. shredded Corazón de Ronda™ Manchego cheese, (about 3 cups)
- 1 cup soft breadcrumbs
- 1/4 cup parsley, finely chopped
- 6 duck legs confit (can substitute rotisserie duck or chicken cut into serving pieces)
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- In a Dutch oven, heat 3 Tbsp. oil over medium heat and sauté carrots, leeks, kale and 2 garlic cloves, stirring occasionally until tender, about 10 minutes. Add beans, broth, sherry and thyme. Bring to the boiling point, then cover and simmer 30 minutes.
- In a medium skillet, heat remaining 2 Tbsp. oil and cook remaining garlic clove until golden. Add breadcrumbs and cook, stirring until golden and toasted, about 5 minutes. Remove from heat and stir in parsley.
- Preheat oven to 450°F. Place duck skin-side up on rimmed baking sheet and roast 15 minutes or until heated through and skin is crisp.
- Add 2 1/2 cups cheese to the bean ragoût and stir until melted. Spoon onto 6 serving plates and top with duck, crumb topping and remaining 1/2 cup cheese.
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