Garbure Gersoise (Cabbage and White Bean Soup with Duck Confit)

Name: Garbure Gersoise (Cabbage and White Bean Soup with Duck Confit)
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 3 legs duck confit, homemade or store-bought; 6 oz. slab bacon, sliced into 1/4" matchsticks; 8 cloves garlic, minced; 2 medium carrots, halved lengthwise and sliced crosswise 1/2″ thick; 1 medium yellow onion, thinly sliced; 1 small leek, trimmed and sliced crosswise 1/2″ thick; 3 ⁄ 4 cup dry white wine; 10 cups chicken stock; 1 1 ⁄ 2 cups dried white beans, such as cannellini, Great Northern, or navy, soaked overnight and drained; 2 tsp. whole black peppercorns; 1 tsp. dried juniper berries; 3 sprigs parsley; 3 sprigs thyme; 2 bay leaves; Cheesecloth, for herbs; 1 small head Savoy cabbage, cored and thinly sliced; 1 large russet potato, peeled and cut into 1/2" pieces; 1 large turnip, peeled and cut into 1/2" pieces; Kosher salt and freshly ground black pepper, to taste; Country bread, for serving (optional)

Serves
serves 8

DAVID YODER

Ingredients

3 legs duck confit, homemade or store-bought
6 oz. slab bacon, sliced into 1/4" matchsticks
8 cloves garlic, minced
2 medium carrots, halved lengthwise and sliced crosswise 1/2″ thick
1 medium yellow onion, thinly sliced
1 small leek, trimmed and sliced crosswise 1/2″ thick
³⁄₄ cup dry white wine
10 cups chicken stock
1 ¹⁄₂ cups dried white beans, such as cannellini, Great Northern, or navy, soaked overnight and drained
2 tsp. whole black peppercorns
1 tsp. dried juniper berries
3 sprigs parsley
3 sprigs thyme
2 bay leaves
Cheesecloth, for herbs
1 small head Savoy cabbage, cored and thinly sliced
1 large russet potato, peeled and cut into 1/2" pieces
1 large turnip, peeled and cut into 1/2" pieces
Kosher salt and freshly ground black pepper, to taste
Country bread, for serving (optional)

Garbure Gersoise (Cabbage and White Bean Soup with Duck Confit)

Loaded with root vegetables and sweet Savoy cabbage, this robust white bean soup from southwestern France is enriched with smoky bacon and duck confit. See the recipe for Garbure Gersoise (Cabbage and White Bean Soup with Duck Confit) »

Loaded with root vegetables and sweet Savoy cabbage, this robust white bean soup from southwestern France is enriched with smoky bacon and duck confit. It first appeared in our December 2013 issue along with David McAninch's article First Night.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

3 legs duck confit, homemade or store-bought
6 oz. slab bacon, sliced into 1/4" matchsticks
8 cloves garlic, minced
2 medium carrots, halved lengthwise and sliced crosswise 1/2″ thick
1 medium yellow onion, thinly sliced
1 small leek, trimmed and sliced crosswise 1/2″ thick
³⁄₄ cup dry white wine
10 cups chicken stock
1 ¹⁄₂ cups dried white beans, such as cannellini, Great Northern, or navy, soaked overnight and drained
2 tsp. whole black peppercorns
1 tsp. dried juniper berries
3 sprigs parsley
3 sprigs thyme
2 bay leaves
Cheesecloth, for herbs
1 small head Savoy cabbage, cored and thinly sliced
1 large russet potato, peeled and cut into 1/2" pieces
1 large turnip, peeled and cut into 1/2" pieces
Kosher salt and freshly ground black pepper, to taste
Country bread, for serving (optional)

Instructions

Step 1

Heat duck legs in an 8-qt. saucepan over medium-high heat. Cook, flipping once, until fat is rendered and meat is tender, 10–12 minutes. Transfer legs to a cutting board; let cool, then shred meat, discarding skin and bones. Add bacon to pan; cook until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a bowl. Add garlic, carrots, onion, and leek; cook until golden, about 7 minutes. Add wine; boil. Cook until reduced by half, 2–3 minutes. Add stock and beans; return to a boil. Place peppercorns, juniper, parsley, thyme, and bay leaves on a piece of cheesecloth; tie into a tight package and add to pan. Reduce heat to medium-low; cook, slightly covered, until beans are very tender, 1–1 1⁄2 hours. Uncover and stir in cabbage, potato, turnip, salt, and pepper; cook until vegetables are tender, about 20 minutes. Stir in reserved duck and bacon; cook 5 minutes more. Discard herbs, and ladle soup into bowls; serve with bread, if you like.

Heat duck legs in an 8-qt. saucepan over medium-high heat. Cook, flipping once, until fat is rendered and meat is tender, 10–12 minutes. Transfer legs to a cutting board; let cool, then shred meat, discarding skin and bones. Add bacon to pan; cook until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a bowl. Add garlic, carrots, onion, and leek; cook until golden, about 7 minutes. Add wine; boil. Cook until reduced by half, 2–3 minutes. Add stock and beans; return to a boil. Place peppercorns, juniper, parsley, thyme, and bay leaves on a piece of cheesecloth; tie into a tight package and add to pan. Reduce heat to medium-low; cook, slightly covered, until beans are very tender, 1–1 1⁄2 hours. Uncover and stir in cabbage, potato, turnip, salt, and pepper; cook until vegetables are tender, about 20 minutes. Stir in reserved duck and bacon; cook 5 minutes more. Discard herbs, and ladle soup into bowls; serve with bread, if you like.