Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

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Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)
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In this garbure recipe, winter vegetables are enhanced with Southwestern France’s beloved charcuterie: duck confit and Bayonne ham.

Make a bouquet garni: in a square of cheesecloth, bundle together the thyme, celery, and bay leaf; tie with kitchen twine to close, and set aside.To a large pot, add the potatoes, cabbage, onion, turnips, ventrèche, carrots, leeks, beans, sliced garlic, the bouquet garni, a tablespoon of kosher salt, and the peppercorns. Add 2 quarts of water, cover the pot, and bring the liquid to a boil over high heat.

Continue cooking until the beans are fully tender and the duck meat easily falls off the bone when prodded with a fork, 25–30 minutes. Let the glossy duck skin slip off into the soup, then remove and discard the bones, and coarsely chop the meat into smaller pieces.When ready to serve, prepare the garnish: In a medium skillet, warm the duck fat over medium heat.

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