- 2 confit duck legs
- 250 gram dried white beans *Note
- 300 gram smoked bacon lardons
- 1/2 green cabbage
- 600 gram waxy potatoes
- 2 garlic cloves
- bouquet garni (few sprigs of fresh thyme, bay leaves and parsley)
- pepper and salt to taste
- bread for serving
*Note: dried white beans should be soaked in cold water for about 12 hours.
Kitchen equipment needed
- medium-sized bowl
- cutting board & chef’s knife
- large pan
- wooden spoon
- potato peeler
Preparation — 20 minutes
Make sure the white beans are soaked overnight in cold water. RINSE the green cabbage and chop into pieces, not too large but also not too small. PEEL the garlic cloves, there’s no need to chop them.
HEAT a bit of duck fat in a large pan and sauté the bacon, garlic and green cabbage for a few minutes. If you’re not using duck, or the duck legs don’t contain any extra duck fat, you can also use a dash of olive oil. POUR about 3 liters of water into the pan, along with the bouquet garni and some extra peppercorns if you like and bring to a boil.
Finishing the garbure béarnaise – Vegetable soup with duck — 2 hours and 10 minutes
Meanwhile PEEL the potatoes and chop into large pieces. ADD the potatoes to the pan and let it simmer for about half an hour. DIVIDE the duck legs into small pieces and add to the soup.
DRAIN the soaked beans and add them to the soup. Let it simmer for about 1,5 hours. REMOVE bouquet garni, peppercorns and garlic cloves. SEASON the soup with pepper and salt and serve with bread. Enjoy!