Garbure béarnaise

Name: Garbure béarnaise
Total time: 150 min
Yield: Serves 8
Cuisine: Gascony
Ingredients: 4 duck confit legs; 300 g (11 oz) smoked ham hock; 200 g (7 oz) smoked Toulouse sausage; 300 g (11 oz) dried Tarbais beans (or canned); 500 g (18 oz) savoy cabbage; 4 carrots; 3 leeks; 3 turnips; 1 celery root; 2 yellow onions; 5 garlic cloves; 3 L (3 qt) chicken stock; 1 bouquet garni (thyme, bay leaf, parsley); 100 g (3½ oz) duck fat; 1 Espelette pepper; 1 tsp fine salt; 1 tsp freshly ground pepper

Béarn cabbage soup with duck confit

⏱ 150 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

4duck confit legs
300 g (11 oz)smoked ham hock
200 g (7 oz)smoked Toulouse sausage
300 g (11 oz)dried Tarbais beansor canned
500 g (18 oz)savoy cabbage
4carrots
3leeks
3turnips
1celery root
2yellow onions
5 clovesgarlic
3 L (12½ cups)chicken stock
1bouquet garnithyme, bay leaf, parsley
100 g (3½ oz)duck fat
1Espelette pepper
1 tspfine salt
1 tspfreshly ground pepper

4 duck confit legs
300 g (11 oz) smoked ham hock
200 g (7 oz) smoked Toulouse sausage
300 g (11 oz) dried Tarbais beans or canned
500 g (18 oz) savoy cabbage
4 carrots
3 leeks
3 turnips
1 celery root
2 yellow onions
5 cloves garlic
3 L (12½ cups) chicken stock
1 bouquet garni thyme, bay leaf, parsley
100 g (3½ oz) duck fat
1 Espelette pepper
1 tsp fine salt
1 tsp freshly ground pepper

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large cast-iron stockpot (8 L / 8 qt)

03 — Method

The night before, soak the 300 g (11 oz) of beans in a large bowl of cold water for at least 12 hours.
Peel the 4 carrots, 3 turnips and celery root and cut into 3 cm (1 in) chunks. Slice the 3 leeks (white and tender green) thickly. Roughly shred the cabbage into 2 cm (¾ in) strips.
Thinly slice the 2 onions. Remove the germ from the 5 garlic cloves and crush them.
Melt 50 g (2 oz) of duck fat in the very large cast-iron pot over medium heat and cook the onions for 10 minutes until soft and golden.
Add the ham hock, garlic, drained beans, bouquet garni and hot stock. Bring to a simmer and cook gently for 1 hour.
Add all the vegetables except the cabbage, plus the Espelette pepper, and cook 30 minutes over low heat. The soup should be thick and hearty.
Meanwhile, heat the sausage in a pan of simmering water for 15 minutes. Crisp the 4 duck confit legs in a skillet in their own fat for 10 minutes.
Add the cabbage and sliced sausage and cook 20 more minutes. Serve in soup plates with a crisp confit leg for each person.