Entree: France – Gascony – Garbure (Hearty Gascony country stew of cabbage, beans, root vegetables and preserved meats)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 lb (450 g) dried white beans (Tarbais or cannellini), soaked overnight and drained
- 1 smoked ham hock, approx. 1 lb (450 g)
- 2 confit duck legs, approx. 6 oz (170 g) each
- 6 cups (1.4 L) chicken stock
- 2 tbsp (30 ml) duck fat or olive oil
- 1 medium head green cabbage, cored and roughly chopped
- 3 medium carrots, about 8 oz (225 g), peeled and sliced
- 2 leeks (white and pale green parts only), about 8 oz (225 g), cleaned and sliced
- 2 medium potatoes, about 10 oz (280 g), peeled and diced
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- 2 tbsp (30 ml) red wine vinegar, to finish
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. Drain the soaked beans and place them in a large heavy pot with the smoked ham hock and enough cold water to cover by 1 inch; bring to a gentle simmer and blanch for 10 minutes; drain and discard the blanching water, then return beans and ham hock to the pot.
2. Add the chicken stock, bring to a simmer, and skim any foam; reduce heat to low, cover partially, and simmer for 45 minutes.
3. Meanwhile, heat the duck fat or olive oil in a skillet over medium heat; add chopped onion and cook until soft and translucent, about 5 minutes; add minced garlic and cook 1 minute more.
4. Add leeks, carrots and potatoes to the bean pot along with the softened onion mixture, bay leaf, and thyme; stir, cover partially, and continue to simmer gently for 30 minutes.
5. Add the chopped cabbage and the confit duck legs (nestle them in the stew); simmer uncovered for another 20–30 minutes until beans and vegetables are tender and the stew is thick; if too thick, add a little hot water or stock to reach desired consistency.
6. Remove the ham hock; shred any meat and return it to the pot, discarding bone and excess fat; taste and adjust seasoning with salt and pepper.
7. Stir in the red wine vinegar to brighten the flavors; serve hot, garnished with chopped parsley and with crusty country bread.