Photograph of the finished Garbure gasconne

France · Súp bắp cải đùi vịt confit kiểu Gascogne

Garbure gasconne

2 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cabbage Cabbage 1.3 lb
  • Photograph of White beans White beans 7.1 oz
  • Photograph of Carrot Carrot 8.5 oz
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Leek Leek 8.5 oz
  • Photograph of Duck thighs Duck thighs 4
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Bay leaf Bay leaf 2 leaves
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Soak white beans overnight, rinse them, then simmer them with water, garlic, and bay leaves for 45 minutes.
  2. 2 Add the carrots and sliced leeks and cook for another 20 minutes.
  3. 3 Add the shredded cabbage and diced potatoes, and simmer for another 25 minutes.
  4. 4 Pan-fry the duck confit legs until the skin is golden and crispy, then transfer them to a pot and simmer for 15 minutes to allow the flavors to infuse.
  5. 5 Season with salt and pepper, then let the pot rest for 10 minutes to allow the flavors to blend.
  6. 6 Ladle the soup into a deep bowl, place a piece of duck on top, and serve with bread.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 1: cook the soaked white beans under high pressure for 12 minutes, then let them rest naturally for 10 minutes; reduce cooking time to over 20 minutes for evenly tender beans. Vegetables, potatoes, and duck legs can still be added after opening the lid to maintain their texture.

Start cooking