La Garbure De Nadine From Duck Season

La Garbure De Nadine From Duck Season
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This recipe for garbure is courtesy of David McAninch, from his book Duck Season. Garbure is a ham and vegetable soup that is traditional in the region of Gascony in southwestern France.“There are meatier garbures to be found—the extravagant stew in Paula Wolfert’s The Cooking of South-West France, for one—but this simple version from Nadine Cauzette is closer to the everyday garbures served in most Gascon homes. Dried great northern beans are a fine substitute for haricots tarbais, the kind of beans used for garbure in Gascony. This soup tastes even better if made a day ahead and allowed to rest in the fridge overnight.” — David McAninch
  • 4 confit duck legs
  • 1 cured or smoked ham hock
  • 10 medium waxy potatoes, cut into 1-inch pieces
  • 4 medium carrots, cut into 1-inch pieces
  • 2 small turnips, cut into 1-inch pieces
  • 1 large leek, thinly sliced
  • 1 medium onion, quartered
  • 8 ounce dried haricots tarbais or great northern beans, picked through, soaked overnight, and drained
  • 1 head savoy cabbage, cored and thinly sliced
  • 6 garlic cloves, minced
  • kosher salt
  • freshly ground black pepper
  1. Remove the skin from the confit duck legs and set it aside for making cracklings.
  2. Warm the duck legs in a 350 degree F oven for 15 to 20 minutes until heated through. Let cool; pull the meat off the bones and tear it into chunks. Set the duck meat aside.
  3. Add 5 quarts of cold water to a large pot along with the ham hock and bring to a boil.
  4. Reduce the heat and simmer the ham hock, skimming frequently, until the water starts to turn cloudy, 20 to 30 minutes.
  5. Add the potatoes, carrots, turnips, leek, onion, and beans, and simmer over medium-low heat for 1 1/2 hours, skimming occasionally as necessary.
  6. Add the reserved duck confit and the cabbage and simmer for another 20 to 30 minutes, skimming occasionally.
  7. Add the garlic and simmer for 15 minutes more.
  8. Remove the ham hock, strip off the skin, pull the meat off the bone in chunks, and return the meat to the pot. Discard the bone and skin. Season the garbure with salt and pepper to taste.
  9. From the book: DUCK SEASON: Eating, Drinking and Other Misadventures in Gascony — France's Last Best Place by David McAninch. Copyright © 2017 by David McAninch. Reprinted courtesy of Harper, an imprint of HarperCollins Publishers.