6 duck confit legs, remove the meat from 2 legs and dice into 1/2-inch (1 ¼ cm) cubes
1 tablespoon vegetable oil
1 small yellow onion, cut into a small dice
3 stalks celery, cut into a small dice
1 clove garlic, minced
2 whole cloves
¼ cup Cognac or Armagnac
6 cups of chicken or duck broth
1 bay leaf
5 sprigs fresh thyme, leaves removed
1 (15.5-ounce or 425g) can cannellini or navy beans, drained and rinsed
5 medium Yukon Gold or other yellow potatoes, cut into 1/2-inch (1 ¼ cm) cubes
Preheat the oven to 400ºF (200ºC).
Place a large saucepan or stock pot over medium heat. Add the oil followed by the diced duck and cook until it begins to become crispy, about 5 minutes. Add the onion, celery, and salt to taste then cook until the vegetables are tender. Add the garlic, cloves, and Cognac. Remove the pan from the flame and ignite to flambe. Cook until the flame disappears, pour in the broth, then add the bay, thyme, and potatoes. Bring the soup to a boil over high heat, then reduce to a simmer over medium-low heat. Allow to simmer until the potatoes are tender, about 10 minutes.
While the soup is simmering, place the whole duck legs on a baking sheet and cook in the oven until warmed through, about 15 minutes.
Remove the bay leaf and cloves from the soup, then evenly distribute among 4 large soup bowls. Top each with a roasted duck leg and enjoy.