Creating Confit Duck Fabada: a Taste of Asturias, Spain

Choosing a dish that captures the rich culinary tradition of Asturias can be a delightful challenge. However, one recipe rises above the rest: Fabada. Put simply, this is a pork and beans soup - but this hearty traditional dish combines Spanish home-cooking while showcasing the incredible sausage making skills and quality flavor of local pork. I made this dish during the middle of our the summer in Spain, and though it was hot out most days, the cool evening was made cozier with a steaming bowl full of flavor. We made this dish again recently for our New Year's eve celebration, paired with champagne and sourdough bread, and it once again proved delicious, even with a Canadian morcilla and spicy andouille sausage.

Making and eating this confit duck fabada that will transport you directly to the rolling hills and drastic mountains along the ocean in northern Spain.

Confit Duck fabada on a red table outside in Asturias, Spain — Confit Duck Fabada we made at our Airbnb in Asturias, Spain

What is Fabada?

Fabada is a rich bean stew from the Asturias region, famously made with large white beans known as fabes. Traditionally, the beans pair beautifully with a variety of meats like chorizo, morcilla (blood sausage), and, in my version, confit duck. This dish often graces the table during Asturian festivals or family gatherings, typically served hot as a main course.

Choosing Asturias because of it's fame in the cider-making relm, we ended up renting a house in northern Spain, outside Villaviciosa. Andrew and I had a month to explore the whole region, and the little village of Cervera (population 14) where we rented a little house was our home base. We had so much fun biking and exploring this area, fueled by the sun and cacao date balls. Asturias offered delicious food, wild festivals and endless landscapes. Read about our trip in this journal entry for our summer in Spain.

A few days before I made this recipe for confit duck fabada, our host came up from his garden with a massive green cabbage and a zucchini which he so kindly gave to us to eat. Vicente was very friendly, bringing over baked goods from his wife, and vegetables from his garden each week. After he found out we liked the cider, he came by every time we were outside grilling and brought a bottle for us. One day when I had the charcoal lit up in the grill for our trout dinner, I quartered the cabbage and charred it with olive oil and salt, before packing it up in tin foil to steam and cook all the way through. I always like to be efficient with charcoal, so even if I don't plan on eating everything that same night, I smoke or char extra vegetables to eat later on in the week. I grilled mushrooms, spring onions and fish, as well as the cabbage. About half of this cabbage got eaten and the other half was chopped and went into this fabada recipe.

THE RECIPE

Ingredients You'll Need for Fabada

To create my rendition of this classic fabada dish, you will need these essential ingredients:

9 oz of fabes white beans or dried ones soaked overnight (1 15 oz can, drained)
200g chorizo sliced into large pieces
200g morcilla (blood sausage), (depending on how soft it is, keep it in the casing)
200g pork belly or ham diced (smoked is best!)
1 large onion chopped
4 cloves garlic minced
1-2 ts paprika
750ml chicken or duck stock
250g cider or White wine to deglaze
Olive oil
Salt
Black pepper, freshly ground

For my version, add:
4 confit duck leg
1/4 wedge of green cabbage, charred and chopped
2 TS other spices, toasted and ground: cumin, coriander
Fresh parsley or oregano chopped for garnish

These ingredients form the base of a rich and satisfying dish that showcases Asturian flavors. Our neighbor I ended up adding in some grilled cabbage from

Preparing the Confit Duck

The confit duck is the star of this dish, adding deep, savory flavors to the stew. We were able to find smoked confit duck legs in the supermarket for a very inexpensive price, but making your own is always worth it. Confit duck involves slow-cooking the legs in it's own fat, which results in tender, juicy meat. Here’s how to prepare it:

Clean the Duck: Rinse and pat dry the duck thoroughly. Score around the leg near the end of the bone to release the tendons, which will help the meat relax. scoring the skin is optional. I opt to keep the skin whole, and after the confit process, I will fry the skin to a crisp.
Salt and Season: Generously rub the duck with salt and herbs like thyme or bay leaves. Let it rest in the fridge overnight to fully absorb the flavors.
Cook: The next day, slowly cook the duck in its own fat or rendered duck fat over low heat in the oven for about 2 to 3 hours until the meat pulls away easily from the bone.
Shred: Once cooked, set aside the skin and bones, and shred the duck meat into generous chunks.

Tips for repurposing the "leftovers / waste" after confit Use the bones again for broth. Strain your duck fat, and liquid separate the fat from liquid. You can store the fat in an airtight container in the fridge or freezer, and reuse the fat for another confit process or making duck fat potatoes. The bones and leftover vegetables can be simmered with water to make a stock. Boil for about an hour and strain, then discard the bones and veg.

The process may seem intimidating, but the reward is tender, flavorful meat that adds richness to the fabada.

Cook your Fabada

Now comes the enjoyable part! Here’s how to bring your confit duck fabada together:

Sautéing aromatics: In a large 6 qt pot, heat some olive oil and sauté the chopped onion and minced garlic until translucent, about 5 minutes.
Adding Sausages: Push the onions to the sides of the pan, and add your sliced chorizo and chunks of morcilla and pork belly. Cook for another 5 minutes until they release their oils and flavors.
Add spices to bloom in the olive oil and sausage fats. Let toast, stirring the onion sausage mixture to blend the spices until aromatic.
Deglaze with the white wine or cider, and let reduce, stirring occasionally. Make sure the pan doesn't get dry.
Stock: Pour in enough stock to cover the mixture completely, then bring it to a gentle simmer.
Add the Beans and cabbage: Add your cabbage chunks and beans to the pot. If you started with dried beans, ensure they are pre-cooked and tender. You can cook them in the stock for the soup, but pull out the sausage before adding the beans, otherwise it may fall apart in the process of cooking.
Stir in the Duck: Add the shredded confit duck. Gently stir and let the mixture simmer for about 10-15. Don't let it boil!
Season: Taste and adjust the seasoning with salt and pepper as necessary.

Serving Suggestions

Fabada is usually served piping hot, as was this cauldron in a cast iron bowl on a wooden tray. For the authentic Asturian experience, pair it with crusty bread to soak up the rich broth. Add chopped parsley if you like, but certainly enjoy it alongside a glass of sidra.

Traditional Fabada at a Cidery in Gijón, Spain

Tips for Perfect Fabada

Choose Quality Ingredients: Great fabada relies on high-quality ingredients. Seek out authentic chorizo and morcilla for the best flavor. Canada has a lot of great butcheries, the one we found Morcilla from is outside of Calgary, called the Butcher Block.
Make Ahead: This dish tastes even better the next day! Preparing it in advance allows the flavors to deepen and mature.
Fresh paprika, smoked if you like. A true top shelf spice.