Traditional Garbure
Ingredients
- 2 pcDuck confit leg (whole)
- 266.7 gSemi-salted pork belly (in large cubes)
- 200 gWhite bean (soaked overnight)
- 0.7 pcGreen cabbage (leaves separated and trimmed)
- 266.7 gPotato (in large wedges)
- 2 pcCarrot (in thick slices)
- 1.3 pcLeek (sliced)
- 0.7 pcYellow onion (studded with a clove)
- 2 pcGarlic (minced)
- 1.3 tbspDuck fat
- 0.7 pcBouquet garni
- 0.7 pinchGray sea salt
- 3.3 pcBlack peppercorns
- 0.7 pcBayonne ham bone (well brushed)
Method
A thick, rustic soup where the spoon stands upright. Vegetables melt into a rich, fragrant broth, while the confit duck shreds at the touch of a fork.
- 1
Plunge the cabbage leaves into boiling water for 5 minutes to make them digestible. They should soften without losing their green color.
- 2
In a large pot, melt the duck fat. Sauté the onions and leeks until translucent, without browning.
- 3
Add the pork belly, Bayonne ham bone, white beans, garlic, and bouquet garni. Cover generously with water. Simmer: the pork rind should start to soften and the bone should release its aromas.
- 4
Stir in the carrots, potatoes, and blanched cabbage. The broth should reduce and thicken thanks to the starch from the vegetables. Adjust seasoning with sea salt.
- 5
Place the duck confit legs on top. Heat for 10 minutes so the duck fat diffuses into the soup. The meat should fall off the bone.
Frequently asked questions
How do you get this dish right?
- Garbure is better reheated the next day when flavors have melded together.
- Only salt at the end: the pork and duck already release a lot of salt into the broth.
- If the soup is too thin, mash a few beans against the side of the pot to thicken the liquid.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container. Freezes perfectly.
