This delightful recipe from a 2013 Saveur magazine for GARBURE GERSOISE is more of a stew than a soup, but simply delicious. A filling meal during the winter with some great root vegetables. Note: To save a few carbs, we eliminated the potatoes. We didn’t miss them.
I am always a bit suspect of the fat content when I see duck and bacon, but most of the fat content from the duck is rendered before cooking the soup. When shredding the confit after rendering the fat, I managed to get rid of most of the fat.
This is simply a sensational “soup” or “stew” that is great to sip around a warm fire on a snowy winter’s day.
Saveur's White Bean Soup with Duck Confit
Yield 6-8 servings
Doesn't get much better and white beans and duck confit for a hearty soup. A delightful recipe from Saveur Magazine.
- 3 legs duck confit, homemade or store-bought
- 6 oz. slab bacon, sliced into 1⁄4" matchsticks
- 8 cloves garlic, minced
- 2 medium carrots, halved lengthwise and sliced crosswise 1⁄2″ thick
- 1 medium yellow onion, thinly sliced
- 1 small leek, trimmed and sliced crosswise 1⁄2″ thick
- 3⁄4 cup dry white wine
- 10 cups chicken stock
- 1 1⁄2 cups dried white beans, such as cannellini, Great Northern, or navy, soaked overnight and drained
- 2 tsp. whole black peppercorns
- 1 tsp. dried juniper berries
- 3 sprigs parsley
- 3 sprigs thyme
- 2 bay leaves
Cheesecloth, for herbs - 1 small head Savoy cabbage, cored and thinly sliced - 1 large russet potato, peeled and cut into 1⁄2" pieces (Note: We eliminated) - 1 large turnip, peeled and cut into 1⁄2" pieces - Kosher salt and freshly ground black pepper, to taste
Country bread, for serving (optional)
- Heat duck legs in an 8-qt. saucepan over medium-high heat. Cook, flipping once, until fat is rendered and meat is tender, 10–12 minutes. Transfer legs to a cutting board; let cool, then shred meat, discarding skin and bones.
- Add bacon to pan; cook until fat is rendered and bacon is crisp, 5–7 minutes. Using a slotted spoon, transfer bacon to a bowl. Add garlic, carrots, onion, and leek; cook until golden, about 7 minutes.
- Add wine; boil. Cook until reduced by half, 2–3 minutes. Add stock and beans; return to a boil. Place peppercorns, juniper, parsley, thyme, and bay leaves on a piece of cheesecloth; tie into a tight package and add to pan. Reduce heat to medium-low; cook, slightly covered, until beans are very tender, 1–1 1⁄2 hours.
- Uncover and stir in cabbage, potato, turnip, salt, and pepper; cook until vegetables are tender, about 20 minutes. Stir in reserved duck and bacon; cook 5 minutes more. Discard herbs, and ladle soup into bowls; serve with bread, if you like.