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French soup with beans, cabbage, and duck confit
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Source: https://recipheon.com/en/recipes/soups/french-soup-with-beans-cabbage-and-duck-confit
About this recipe
This thick soup from southwestern France combines white beans, Savoy cabbage, and duck confit. The vegetables cook slowly until very tender, while mashed potatoes lightly thicken the broth. This home-style version uses ready-cooked duck confit and canned beans, so you do not need to cook the meat separately or soak dried beans. The meat with its skin is weighed without bones or the outer coating of fat and added to the soup only near the end so that it stays in larger pieces. Allow about two hours for six hearty servings. Serve the soup hot, with the vegetables, beans, and duck divided evenly among the plates.
Ingredients
For the soup
480 g cooked canned white beans, weighed after draining the canning liquid and rinsing
400 g store-bought cooked duck confit leg meat, with skin, edible weight without bones and after removing the outer coating of fat
500 g raw Savoy cabbage, weighed after removing the core and damaged leaves
400 g raw waxy potatoes, peeled
200 g raw carrots, peeled
150 g raw leek, trimmed and cleaned, white and light green parts
150 g raw onion, peeled
3 raw garlic cloves, peeled, about 9 g
20 g ready-to-use pure rendered duck fat
1500 ml water
1 g dried thyme
2 g fine salt
0.5 g ground black pepper
Steps
Have a large pot with a capacity of about 6 liters ready. Remove the cabbage's tough core and damaged leaves, weigh out 500 g, and cut the leaves into strips about 2 cm wide. Cut the carrots and potatoes into cubes about 2–3 cm across, finely dice the onion, and cut the rinsed leek into half-moons. Finely chop the garlic.
Remove the outer coating of fat from the store-bought cooked duck confit legs and remove the bones, leaving the skin on the meat. Weigh out 400 g meat with skin and divide it into large pieces about 3–4 cm across; keep covered in the refrigerator until it is added near the end of cooking. Drain the beans, rinse them in a sieve, and weigh out 480 g. Use the separately measured pure duck fat to cook the vegetables.
Heat the duck fat in the pot over medium-low heat. Add the onion, leek, and carrots, then cook for 8–10 minutes, stirring frequently, until the onion and leek soften and turn translucent. Do not let them brown deeply, so that the broth keeps a mild vegetable flavor.
AI-generated Pour in 1500 ml water, add the garlic and thyme, then add the cabbage in two batches, pressing it down with a spoon as it starts to wilt. Bring to a gentle simmer over medium heat. Cover and cook over low heat for about 30 minutes, stirring occasionally, until the cabbage strips have noticeably softened. The broth should only bubble gently.
AI-generated Add the potatoes, stir, and bring the soup back to a gentle simmer. Cook covered over low heat for about 20 minutes, until the potatoes are tender when pierced with a fork. The cabbage and remaining vegetables should be very soft by this point.
Add the drained beans and prepared pieces of duck with skin. Gently submerge them in the broth and cook covered over low heat for 15–20 minutes, until the meat and beans are hot all the way through. Stir carefully so that the tender beans do not break up and the duck does not shred into fine fibers. The soup should be thick, with plenty of vegetables and pieces of meat.
Transfer a few pieces of potato with a little broth to a small bowl and mash them with a fork. Stir them back into the pot to thicken the liquid slightly, keeping the remaining vegetables in pieces. Add the salt and pepper, stir gently, and remove the pot from the heat.
AI-generated Divide the beans, vegetables, and pieces of duck among six deep soup plates. Add broth so that every serving contains all the ingredients. Serve immediately while hot.
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