This was what I wanted to eat tonight,
so this is what I cooked:
1 leek, sliced
1 shallot, sliced
1/2 large onion, sliced
2 T. butter
1 T. duck fat, if you happen to be so lucky
Season with salt and pepper, and saute over low
heat for about 15 minutes, until all those lovely
onion-derivations begin to caramelize.
about 2 cups sliced mushrooms -- I used
crimini and rehydrated black trumpet.
Some sliced celery -- as much as you want.
Saute for 2-3 minutes.
a couple of cups chicken stock
2 cans canelini beans, drained
a few sprigs fresh thyme, or about 1 t. dried thyme
1 generous bay leaf
a pinch of allspice
a pinch of cinnamon
a splash of white wine
Simmer on low heat for about 45 minutes.
shredded duck, as much as you want!
Stir well, let simmer a bit longer.
Taste, adjust seasonings, if necessary.
Sprinkle with chopped Italian parsley.
This is yummy homey French-style goodness
that I could probably eat every day
for the rest of my life.