📝 About This Recipe
Hailing from the rugged Pyrenees region of Gascony, Garbure is more than just a soup; it is a legendary, rib-sticking celebration of the harvest. This thick, rustic stew features creamy Great Northern beans, tender winter vegetables, and the unmistakable richness of preserved duck and cured ham. What makes a true Garbure special is its heartiness—traditionally, it is cooked until a wooden spoon can stand upright in the pot, offering a soul-warming depth of flavor that only slow-simmering can achieve.
🥗 Ingredients
The Legumes & Aromatics
- 1 pound Dry Great Northern or Cannellini Beans (soaked overnight and drained)
- 2 medium Yellow Onion (peeled and studded with 2 whole cloves)
- 4 pieces Garlic Cloves (smashed and minced)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 3 medium Carrots (peeled and cut into thick rounds)
The Meats
- 2 pieces Duck Confit Legs (meat shredded, skin discarded or crisped)
- 1 piece Bayonne Ham or Prosciutto Shank (about 1/2 pound, or a thick slice of smoked ham)
- 4 ounces Ventresca or Thick-cut Bacon (diced)
Vegetables & Pot Liquor
- 1/2 head Savoy Cabbage (cored and coarsely shredded)
- 3 medium Yukon Gold Potatoes (peeled and cubed)
- 8 cups Chicken Stock (low sodium, high quality)
- 1 bundle Bouquet Garni (thyme, parsley stems, and 2 bay leaves tied together)
- 1/2 teaspoon Piment d'Espelette (or a pinch of cayenne pepper)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, cook the diced bacon or ventresca over medium heat until the fat has rendered and the meat is golden brown.
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2
Add the sliced leeks and minced garlic to the pot. Sauté for 5-7 minutes until softened and translucent, being careful not to brown the garlic.
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3
Stir in the soaked and drained beans, the clove-studded onions, carrots, and the ham bone or shank. Toss briefly to coat the ingredients in the rendered fat.
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4
Pour in the chicken stock and add the bouquet garni. Bring the liquid to a gentle boil, then immediately reduce the heat to a very low simmer.
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5
Cover the pot partially and let it simmer for about 1 hour and 15 minutes. The beans should be tender but still holding their shape.
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6
Gently stir in the cubed potatoes and the shredded Savoy cabbage. If the stew looks too thick, add a cup of hot water or more stock.
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7
Continue to simmer for another 30-40 minutes until the potatoes are soft and the cabbage is completely tender and melting into the broth.
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8
Add the shredded duck confit meat to the pot during the last 10 minutes of cooking to heat it through without breaking it down too much.
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9
Remove the ham bone, the bouquet garni, and the clove-studded onions. Shred any meat remaining on the ham bone and return it to the pot.
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10
Season with Piment d'Espelette, salt, and freshly cracked black pepper. Note: The ham and duck are salty, so taste before adding extra salt.
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11
For a traditional finish, use a wooden spoon to slightly mash a few potatoes and beans against the side of the pot to thicken the consistency.
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12
Ladle the thick stew into deep bowls, ensuring everyone gets a mix of beans, meat, and vegetables. Serve piping hot.
💡 Chef's Tips
Always soak your beans overnight; this ensures even cooking and a creamier texture that canned beans cannot replicate. Don't rush the simmer—the low heat allows the collagen from the ham bone and the starches from the beans to create a silky, rich body. If you can't find duck confit, you can substitute with roasted chicken thighs, though the flavor will be less authentic. Save the 'Chabrot' tradition for the end: when only a little broth remains in your bowl, pour in a splash of red wine, swirl it, and drink it straight from the bowl. Garbure actually tastes better the next day after the flavors have had time to marry in the refrigerator.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or country miche rubbed with a raw garlic clove. Pair with a robust, tannic red wine from the Southwest of France, such as a Madiran or a Cahors. A side of sharp cornichons or a crisp green salad with a mustardy vinaigrette cuts through the richness of the stew. Top each bowl with a small spoonful of 'graisse de canard' (duck fat) for an extra layer of decadence. For a modern twist, garnish with a few crispy fried sage leaves or a sprinkle of fresh parsley.