French cuisine · Soups & Stews

Garbure Béarnaise

Thick farmhouse stew from the Béarn with savoy cabbage, white beans and duck confit added only at the very end.

Ingredients · for 6 servings

• 250 g white beans (dried)
• 2 duck legs (confit)
• 1/2 head savoy cabbage
• 500 g potatoes
• 3 carrots
• 2 leeks
• 1 swede
• 2 onions
• 3 cloves garlic
• 1.5 l vegetable stock
• 2 sprigs thyme
• Salt, pepper

Instructions

1. Soak the white beans overnight in plenty of cold water, then drain and rinse well the next day.
2. Finely chop the onions and garlic, cut the carrots and swede into large cubes and the leeks into rings.
3. Sweat the onions and garlic in a little fat from the duck confit for 5 min until translucent, then add the beans, carrots, swede, leeks and thyme and top up with the vegetable stock.
4. Cover and simmer gently for 60 min until the beans are tender, then add the diced potatoes and cook for a further 20 min.
5. Cut the savoy cabbage into wide strips, stir in and let it cook through for 15 min until soft but still green; season generously with salt and pepper.
6. Fry the duck legs skin-side down in a pan for 8 min until crisp, place on top of the stew and serve everything in deep bowls.