📝 About This Recipe
Hailing from the rugged Pyrenees region of Gascony, Garbure is more than a soup; it is a soulful, rib-sticking celebration of the French countryside. This thick, farmhouse stew features a symphony of preserved meats, creamy white beans, and winter vegetables, traditionally simmered until a spoon can stand upright in the pot. It is famous for the 'chabrot' tradition, where the final dregs of the broth are mixed with a splash of red wine and sipped directly from the bowl.
🥗 Ingredients
The Meats
- 1 large Ham Hock (smoked or unsmoked, approximately 1.5 lbs)
- 2 pieces Duck Confit Legs (shredded, bones reserved for the stock)
- 150 grams Ventresca or Thick-cut Bacon (diced into lardons)
The Vegetables and Legumes
- 1 head Savoy Cabbage (cored and coarsely shredded)
- 2 cups Tarbais or Cannellini Beans (dried, soaked overnight and drained)
- 3 large Yukon Gold Potatoes (peeled and cubed)
- 3 medium Carrots (peeled and sliced into rounds)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 4 cloves Garlic (minced)
- 1 large Onion (studded with 2 cloves)
Aromatics and Liquid
- 3 liters Chicken Stock or Water (low sodium preferred)
- 1 piece Bouquet Garni (thyme, bay leaf, and parsley tied together)
- 1 teaspoon Piment d'Espelette (or a pinch of cayenne pepper)
- Salt and Black Pepper (to taste)
- 2 tablespoons Duck Fat (for sautéing)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, melt the duck fat over medium heat. Add the diced bacon lardons and cook until the fat renders and they begin to brown.
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2
Add the sliced leeks and carrots to the pot. Sauté for 5-7 minutes until softened but not browned. Stir in the minced garlic and cook for another minute until fragrant.
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3
Place the ham hock, the clove-studded onion, and the soaked beans into the pot. Pour in the chicken stock or water until the ingredients are submerged by at least 2 inches.
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4
Add the bouquet garni and the duck confit bones (if using). Bring the liquid to a gentle boil, then immediately reduce the heat to low. Simmer, partially covered, for about 1.5 hours.
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5
While the pot simmers, skim off any grey foam that rises to the surface to ensure a clean-tasting broth.
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6
After 1.5 hours, check the beans; they should be tender but not falling apart. Remove the ham hock and the clove-studded onion from the pot.
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7
Shred the meat from the ham hock, discarding the bone and excess fat. Return the shredded ham to the pot along with the cubed potatoes.
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8
Add the shredded Savoy cabbage and the Piment d'Espelette. Stir well. The pot will look very full, but the cabbage will wilt down significantly.
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9
Continue to simmer for another 30-40 minutes until the potatoes are soft and the cabbage is completely tender.
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10
In the last 10 minutes of cooking, gently fold in the shredded duck confit meat. This warms the duck through without overcooking it.
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11
Taste the stew. Adjust the seasoning with salt and freshly cracked black pepper. Note that the ham and duck are salty, so you may need less salt than expected.
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12
Remove the bouquet garni. The consistency should be thick and hearty. If it's too thin, crush a few potatoes against the side of the pot to thicken the broth.
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13
Ladle the steaming garbure into deep bowls, ensuring everyone gets a mix of meat, beans, and vegetables.
💡 Chef's Tips
Always use dried beans soaked overnight rather than canned; the starch they release is essential for the stew's body. If you cannot find duck confit, you can substitute with a piece of salt pork or extra ham, though the duck adds authentic Gascon character. Don't rush the simmer; the cabbage should be 'fondant' (meltingly soft), not crunchy. Like most stews, Garbure tastes even better the next day after the flavors have fully married in the fridge. For a truly authentic touch, use a 'Camajot' (the bone end of a Bayonne ham) if you can source French charcuterie.
🍽️ 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. Offer a side of sharp cornichons or a crisp green salad with a mustardy vinaigrette to cut through the richness. Perform 'Faire Chabrot': when only a small amount of broth remains in your bowl, pour in 50ml of red wine, swirl, and drink directly from the bowl. A dollop of spicy Dijon mustard on the side of the plate is excellent for dipping the pieces of ham.