Garbure

This hearty and flavorful recipe presents a comforting bowl of duck and vegetable soup that will warm both your body and soul. Made with tender confit duck legs, aromatic vegetables, and a savory combination of herbs and spices, this soup is the perfect choice for a satisfying meal. With its rich broth and wholesome ingredients, it’s sure to become a favorite in your household.

The star of this recipe is the confit duck legs, which bring a depth of flavor and succulence to the soup. The tender meat, shredded and incorporated into the soup, adds a richness that perfectly complements the assortment of vegetables. From the diced onions and crushed garlic to the crisp savoy cabbage, carrots, celery, leek, and potatoes, each ingredient contributes its unique essence to the ensemble.

Preparing this soup is a labor of love, starting with rendering the pancetta to impart a smoky and savory note. As the onions and garlic sauté in the rendered fat, their flavors deepen and mingle, setting the foundation for the rest of the ingredients. With the confit duck meat and chicken stock added to the pot, the soup slowly simmers, allowing the flavors to meld and develop.

Whether enjoyed on a cozy evening or shared with loved ones, this duck and vegetable soup promises to bring warmth and satisfaction to every spoonful.

INGREDIENTS:

• 1 Spanish onion, diced
• 4 oz. pancetta, cut into ½” cubes
• 4 precooked confit duck legs
• 4 garlic cloves, crushed
• 1 small head of savoy cabbage (1½–2 lb.), core removed, sliced into 1″ x 3″ strips
• 3½ quarts unsalted chicken stock
• 3 stalks celery, diced
• 2 carrots, peeled and cut into ¼” slices
• ½ lb. Yukon Gold potatoes, peeled and cut into 1″ cubes
• 1 medium-size leek (tough outer leaves removed), sliced into ¼” pieces
• A bouquet garni comprising 1 piece of leek (3″ x 3″), 3 thyme sprigs, 1 rosemary sprig, 1 bay leaf, 3 parsley stems, and 2 sage sprigs tied with kitchen string
• 1½ cups dried cannellini beans, soaked in water overnight, strained
• Salt and pepper to taste

INSTRUCTIONS:

1. Heat a 6-quart Dutch oven over medium-high heat. Add the pancetta and cook, stirring, for 4 minutes or until golden brown. Remove the pancetta and set it aside, keeping the fat in the pot. Reduce the heat to medium.
2. Add the diced onion and crushed garlic cloves to the pot and cook, stirring, for 8 minutes or until the onions are soft.
3. Pick the meat from the confit duck legs, discarding the skin and bones, and shred the meat. Incorporate the shredded duck meat with the onion-and-garlic mixture in the pot.
4. Add the chicken stock, savoy cabbage, carrots, celery, leek, potatoes, cannellini beans, and bouquet garni to the pot. Bring the soup to a simmer and then cook, stirring occasionally, for 45 minutes or until the vegetables are tender.
5. Stir the reserved pancetta into the soup, remove the bouquet garni, and season the soup with salt and pepper to taste.
6. Serve the soup immediately, and enjoy the comforting flavors and nourishing goodness of this delicious duck and vegetable soup.