Entree: France – Southwest France – Garbure (Hearty rustic stew of cabbage, beans, potatoes and preserved meats from Southwest France)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 8 hrs

Total 10 hrs 10 min

Ingredients

- 2 duck confit legs, approx. 10 oz (280 g) total
- 1 smoked ham hock, approx. 12 oz (340 g)
- 4 oz (115 g) sliced cured ham (jambon de Bayonne), torn
- 1 1/2 cups (10 oz/285 g) dried white beans (Tarbais or cannellini), soaked overnight and drained
- 6 cups (1.4 L) low-sodium chicken or duck stock
- 2 tbsp (30 ml) duck fat or olive oil
- 1 large onion, about 8 oz (225 g), diced
- 2 medium carrots, about 6 oz (170 g), peeled and chopped
- 1 leek (white and light green parts), about 6 oz (170 g), cleaned and sliced
- 3 cloves garlic, minced
- 1 small Savoy or green cabbage, about 1 lb (450 g), cored and coarsely chopped
- 2 large potatoes, about 1 lb (450 g), peeled and diced
- 1 bay leaf
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) red wine vinegar or cider vinegar (optional)
- Fresh parsley for garnish
- Crusty bread for serving

Instructions

1. Rinse the soaked beans and place in a large pot with the smoked ham hock and 4 cups (950 ml) of the stock. Bring to a gentle simmer, skim any foam, cover and cook until beans are nearly tender, about 45–60 minutes.
2. Meanwhile, heat duck fat or olive oil in a large Dutch oven over medium heat. Add diced onion, carrots and leek and cook until softened, about 6–8 minutes. Stir in garlic and cook 1 minute more.
3. Remove the duck confit legs from their fat, shred the meat from the bones and reserve the bones and skin. Add the shredded confit and torn cured ham to the sautéed vegetables and stir to combine.
4. Transfer the vegetable and meat mixture to the pot with the beans. Add the remaining 2 cups (475 ml) stock, potatoes, bay leaf and thyme. Bring to a simmer, cover and cook until potatoes and beans are fully tender, about 20–30 minutes. If using the reserved confit bones/skin, you may simmer them with the stew for extra depth then discard before serving.
5. Stir in the chopped cabbage and simmer uncovered until cabbage is very soft, about 15–20 minutes; the stew should be thick and well melded. Adjust thickness by simmering longer to reduce or adding a splash of stock.
6. Season with salt, pepper and red wine vinegar to brighten the flavors. Remove bay leaf and thyme stems. Serve hot sprinkled with chopped parsley and with plenty of crusty bread.