Hunter’s Stew with Duck Legs and Cannellini Beans
Bowls of this hearty stew, filled with cannellini beans, gold potatoes, and duck meat, are served with toasted baguette to soak up the delicious broth. If duck stock and legs are unavailable, substitute chicken stock and legs, or make your own duck stock by following this recipe.
Stew can be prepared 3 days ahead through Step 3; let cool, cover, and refrigerate. Reheat gently before proceeding.
Soak the beans and season the duck legs the night before. Purchase fresh duck legs from dartagnan.com.
Earthy, complex Sangiovese.