1

Drain beans, combine with ham hock in a large saucepan. Cover with 2 litres cold water, bring to the boil over high heat. Reduce heat to low, cover partially with a lid, cook until beans are tender (45-50 minutes). Drain, reserve beans and ham hock.

2

Heat goose or duck fat in a large saucepan over medium heat, add onion and sauté until soft (8-10 minutes). Add carrot, turnip, potato, garlic, bouquet garni, and reserved beans and ham hock. Cover with 2 litres cold water, bring to the boil over high heat. Reduce heat to low, stir occasionally until vegetables are tender (30 minutes), add cabbage, sausages and duck pieces and cook until cabbage is tender (30 minutes). Season to taste, remove and discard bouquet garni. Remove duck, sausages and ham hock, remove meat from bones (discard skin and bones), coarsely chop meat, then return to pan and simmer over medium heat until warm (8-10 minutes). Ladle soup among bowls and serve immediately.

Note Confit duck legs are available from select delicatessens; or see our confit duck Masterclass to make your own. For a bouquet garni, tie parsley stems, bay leaves, a thyme sprig and celery together with kitchen string.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.