White Bean Crostini With Duck Confit

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1 cup cannellini beans, soaked overnight in water

1 tablespoon olive oil

1 yellow onion, peeled and diced

1 small stalk of celery

1 small carrot, peeled

6 sage leaves

1 bay leaf

2 cups chicken stock

2 cups water

Salt, pepper to taste

6 cloves of roasted garlic

1 tablespoon extra virgin olive oil

2 legs of duck confit, meat pulled off the bone and shredded

36 toasted slices of baguette (see instructions elsewhere on this page)

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