Garbure

Method

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1. Drain the soaked beans and put them in a large pot with the bacon, clove-studded onion, garlic, bay, thyme and water. Simmer 60 minutes.

   Mark done

2. Add the carrots, turnips, leeks and the finely shredded half of the cabbage. Simmer 30 minutes — this half will melt down and thicken the soup.

   Mark done

3. Add the potatoes and the cabbage wedges and simmer 20 minutes more.

   Mark done

4. Scrape the fat off the confit legs and set the legs aside. Add a tablespoon of that fat to the pot.

   Mark done

5. Add the duck legs and simmer a final 20 minutes, just to heat them through.

   Mark done

6. Lift out the bacon and the onion. Season with salt and pepper — taste first, as the bacon and confit are both salty.

   Mark done

7. Serve with a duck leg in each bowl and plenty of bread.

   Mark done

Chef’s Tips

• Confit in for the last twenty minutes only.
• Cabbage in two stages — half to thicken, half for texture.
• Taste before salting. The bacon and duck do a lot of it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Country bread
• A glass of Madiran
• Mustard

Storage & Reheating

Refrigerated for 4 days and better every day. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.