Cabbage Soup with Duck

A bean recipe for every taste:

The day before, soak beans in plenty of cold water. The following day, drain beans. Peel and rinse vegetables. Chop parsley. In a Reindl with cold water put the beans, a sliced carrot, the bunch of herbs and the onion spiked with two cloves form and make 1 hour 30 min. with the lid closed. If necessary, add a little water. The beans must be quite tender after the cooking time. Take out the onion, carrot and bundle of herbs. Season. Grill duck confit on broiler over a grease pan at low temperature. Drain off the fat.

In a casserole, sauté the turnips, leek, celery, cabbage, potatoes, and remaining chopped carrots in 30 g butter. Season and simmer over low heat with the lid closed, stirring occasionally. The vegetables must not brown. After 20 min, stir in the beans along with the cooking juices. Pour with water and make another half hour with the lid closed.

Before serving, add the duck and sprinkle with chopped parsley.

This soup from the southwest of France is served as a main course, accompanied by slices of bread with cantal. You can also cook the beans in the following way: Put them in a lot of cold water, let them boil, remove them from the fire and let them simmer for 1 h with the lid closed, then drain them.

– Country : France – Region : Aquitaine – Wine : Madiran – Takes about : 02 h 35

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