Garbure should be thick and rib-sticking, and the beans should be cooked until breaking up. It's important, however, not to overcook the cabbage. You'll need to begin this recipe a day ahead.
- 115 gm dried cannellini beans, soaked in cold water overnight (½ cup)
- 1 smoked ham hock (about 500gm)
- 2 tbsp goose or duck fat
- 2 onions, coarsely chopped
- 4 carrots, coarsely chopped
- 3 baby turnips, quartered
- 2 waxy potatoes, such as Dutch cream or bintje, cut into 2cm pieces
- 2 garlic cloves
- 1 bouquet garni (see note)
- 250 gm savoy cabbage, coarsely chopped
- 400 gm pork sausages
- 2 confit duck legs (see note), bone removed and meat broken into bite-sized pieces
- 1Drain 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.
- 2Heat 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.