Traditional Garbure

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.

• Prep time: 45 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 861
• Protein: 76 g
• Carbs: 32 g
• Fat: 45 g

Ingredients

• 2 piece Duck confit leg ( whole )
• 266.7 g Semi-salted pork belly ( in large cubes )
• 200 g White bean ( soaked overnight )
• 0.7 piece Green cabbage ( leaves separated and trimmed )
• 266.7 g Potato ( in large wedges )
• 2 piece Carrot ( in thick slices )
• 1.3 piece Leek ( sliced )
• 0.7 piece Yellow onion ( studded with a clove )
• 2 piece Garlic ( minced )
• 1.3 tbsp Duck fat
• 0.7 piece Bouquet garni
• 0.7 pinch Gray sea salt
• 3.3 piece Black peppercorns
• 0.7 piece Bayonne ham bone ( well brushed )

Instructions

1. Blanch the cabbage

   Plunge the cabbage leaves into boiling water for 5 minutes to make them digestible. They should soften without losing their green color.

2. Start the aromatic base

   In a large pot, melt the duck fat. Sauté the onions and leeks until translucent, without browning.

3. The first broth

   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. Cooking the vegetables

   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. The final confit

   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.

Chef's tips

• 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.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container. Freezes perfectly.