Duck & Cranberry Bean Soup With Swiss Chard

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SF Gate


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Duck Stock

4 duck leg-thigh pieces, skin removed

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

8 cups water


1/2 pound Swiss chard

2 tablespoons olive oil

1 onion, finely chopped

4 garlic cloves, minced

2 pounds fresh cranberry beans, removed from pods (about 2 cups of fresh beans)

1 bay leaf

1 tablespoon chopped fresh sage

Salt and freshly ground pepper to taste

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