French · Main
Bearnaise
The Béarn's ham-and-cabbage pot thickened only by its own vegetables, finished with confit duck — a soup that eats like a feast
- Prep
- 30 min
- Cook
- 150 min
- Serves
- 8
Ingredients
- Smoked ham hock — 1 (about 1 kg)
- Duck confit legs — 3
- Water — 3 L
- White beans (soaked) — 300 g
- Savoy cabbage, ribbons — 700 g
- Potatoes, chunks — 500 g
- Carrots, thick rounds — 300 g
- Turnip, chunks — 250 g
- Leek, sliced — 200 g
- Onion — 150 g
- Garlic — 20 g
- Thyme — 4 sprigs; bay 2
- Espelette pepper — 2 g
- Black pepper — 2 g
- Fine salt — to adjust (hock is salty)
Method
- Simmer the hock in water with onion, garlic, thyme and bay, skimming, 1.5 h.
- Add beans; simmer 40 min.
- Add carrots, turnip, leek and potatoes; simmer 20 min.
- Add cabbage; simmer 15 min more, until everything is tender and the broth slightly thickened.
- Lift the hock; shred the meat, discard skin and bone; return meat to the pot.
- Warm confit legs in a dry pan, skin down, 8 min until crisp; pull into large pieces.
- Season the garbure with Espelette and pepper; salt only if needed.
- Serve with confit pieces on top of each bowl.