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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 8 hrs

Total 10 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 duck confit legs, approx. 10 oz (280 g) total; estimated cooked edible meat and skin: 6 oz (170 g) (bones excluded; estimate)
1 smoked ham hock, approx. 12 oz (340 g) gross; estimated cooked edible meat: 6 oz (170 g) (estimate)
4 oz (115 g) sliced cured ham (jambon de Bayonne), torn; practical catalog estimate: cured ham
1 1/2 cups (360 ml) (10 oz (285 g)) dried white beans (Tarbais or cannellini), soaked overnight and drained (10 oz (285 g) dry)
6 cups (1.4 L) low-sodium chicken or duck stock (5 7/8 cups (1,400 ml))
2 tbsp (30 ml) duck fat or olive oil (2 tbsp (30 ml)); estimate uses duck fat
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 (about 5/16 oz (9 g); estimate)
1 small Savoy or green cabbage, about 1 lb (450 g), cored and coarsely chopped (estimated edible portion: 15 7/8 oz (450 g))
2 large potatoes, about 1 lb (450 g), peeled and diced
1 bay leaf (about 0.0071 oz (0.2 g); estimate)
4 sprigs fresh thyme or 1 tsp (1 g) dried thyme; estimate uses 0.035 oz (1 g) dried thyme
Salt to taste (amount not specified)
Freshly ground black pepper to taste (amount not specified)
2 tbsp (30 ml) red wine vinegar or cider vinegar (optional; 2 tbsp (30 ml))
Fresh parsley for garnish (amount not specified)
Crusty bread for serving (amount not specified)

Show original ingredient measurements

2 duck confit legs, approx. 10 oz (280 g) total; estimated cooked edible meat and skin: 170 g (bones excluded; estimate)
1 smoked ham hock, approx. 12 oz (340 g) gross; estimated cooked edible meat: 170 g (estimate)
4 oz (115 g) sliced cured ham (jambon de Bayonne), torn; practical catalog estimate: cured ham
1 1/2 cups (10 oz/285 g) dried white beans (Tarbais or cannellini), soaked overnight and drained (285 g dry)
6 cups (1.4 L) low-sodium chicken or duck stock (1,400 ml)
2 tbsp (30 ml) duck fat or olive oil (30 ml); estimate uses duck fat
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 (about 9 g; estimate)
1 small Savoy or green cabbage, about 1 lb (450 g), cored and coarsely chopped (estimated edible portion: 450 g)
2 large potatoes, about 1 lb (450 g), peeled and diced
1 bay leaf (about 0.2 g; estimate)
4 sprigs fresh thyme or 1 tsp (1 g) dried thyme; estimate uses 1 g dried thyme
Salt to taste (amount not specified)
Freshly ground black pepper to taste (amount not specified)
2 tbsp (30 ml) red wine vinegar or cider vinegar (optional; 30 ml)
Fresh parsley for garnish (amount not specified)
Crusty bread for serving (amount not specified)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and drain the soaked beans. Put them in a large pot with the smoked ham hock and 3.96 cups (950 ml) of the stock. Bring to a gentle simmer, skim any foam, cover, and cook until the beans are nearly tender, about 45–60 minutes.
2. Meanwhile, heat the duck fat (or olive oil) in a large Dutch oven over medium heat. Add the onion, carrots, and leek and cook until softened, 6–8 minutes. Stir in the garlic and cook for 1 minute.
3. Remove the confit legs from their fat. Remove the cooked meat and skin from the bones and reserve them; add the meat and skin to the vegetables with the torn cured ham. The bones may be reserved for simmering with the stew and discarded before serving.
4. Transfer the vegetable and meat mixture to the bean pot. Add the remaining 1.98 cups (475 ml) stock, potatoes, bay leaf, and thyme. Bring to a simmer, cover, and cook until the potatoes and beans are fully tender, about 20–30 minutes. If using the reserved confit bones, simmer them in the stew and remove before serving.
5. Stir in the cabbage and simmer uncovered until very soft, about 15–20 minutes. Simmer longer to reduce if needed, or add a splash of stock if the stew is too thick.
6. Season with salt, pepper, and vinegar to taste. Remove the bay leaf, thyme stems if using fresh thyme, and any reserved bones. Serve hot with parsley and crusty bread.

1. Rinse and drain the soaked beans. Put them in a large pot with the smoked ham hock and 950 ml of the stock. Bring to a gentle simmer, skim any foam, cover, and cook until the beans are nearly tender, about 45–60 minutes.
2. Meanwhile, heat the duck fat (or olive oil) in a large Dutch oven over medium heat. Add the onion, carrots, and leek and cook until softened, 6–8 minutes. Stir in the garlic and cook for 1 minute.
3. Remove the confit legs from their fat. Remove the cooked meat and skin from the bones and reserve them; add the meat and skin to the vegetables with the torn cured ham. The bones may be reserved for simmering with the stew and discarded before serving.
4. Transfer the vegetable and meat mixture to the bean pot. Add the remaining 475 ml stock, potatoes, bay leaf, and thyme. Bring to a simmer, cover, and cook until the potatoes and beans are fully tender, about 20–30 minutes. If using the reserved confit bones, simmer them in the stew and remove before serving.
5. Stir in the cabbage and simmer uncovered until very soft, about 15–20 minutes. Simmer longer to reduce if needed, or add a splash of stock if the stew is too thick.
6. Season with salt, pepper, and vinegar to taste. Remove the bay leaf, thyme stems if using fresh thyme, and any reserved bones. Serve hot with parsley and crusty bread.