GARBURE--DUCK & CABBAGE SOUP

By BobD

Ingredients

• A rustic, peasant-style duck and cabbage soup meal from Gascony.
• • 2 quarts Duck Stock, or 1 1/2 cups Duck and Veal Demi-Glace plus 6 1/2 cups water
• • 12 cloves garlic
• • 1/2 cup rendered duck fat
• • 2 onions, chopped
• • 2 ribs celery, chopped
• • 1/2 pound ventreche or pancetta, diced
• • 1 rind from an old prosciutto (optional)
• • 6 eggs
• • 1 pound raw duck or pork sausage meat, casing removed, broken into small pieces
• • 1/4 cup chopped flat-leaf parsley
• • 2 duck legs, confit cut in half at the joint
• • 1 head Savoy cabbage
• • 4 carrots, cut into 1-inch pieces
• • Salt and freshly ground black pepper to taste
• • 4 duck gizzards confit, thinly sliced
• • 12 cloves garlic confit

Details

Adapted from dartagnan.com

Preparation

Step 1

1. Prepare Duck Stock. Chop 6 cloves of the garlic. Heat 2 tablespoons of the duck fat in a large pot or Dutch oven over medium-high heat. Stir garlic, onions, celery, and ventreche into pot and sauté until tender, 5 minutes. Pour in Duck Stock and bring liquid to a boil. Reduce to a simmer.

2. Meanwhile, beat eggs with sausage meat and parsley; heat 2 more tablespoons of the duck fat in a large nonstick skillet, over medium heat. Pour in egg mixture and cook until first side is golden brown. Slide omelet onto a large plate, cover it with a second plate and invert it, then slide it back in top pan. Cook second side until brown. Slide omelet and duck legs confit into stock. Simmer for 30 minutes.

3. Remove blemished leaves from cabbage and discard. Core cabbage and cut into 4 to 6 wedges. Bring a large pot of salted water to a boil, add cabbage, and
blanch for 5 minutes, then drain well. Heat 2 tablespoons of the duck fat in a saucepan. Add cabbage, turning to coat evenly, and adding more fat if needed. Transfer cabbage and carrots to soup pot and cook for 30 minutes longer. Season to taste with salt and pepper. Recipe may be made ahead this point and refrigerated for several days – it gets better as it sits.

4. Ten minutes before serving, add sliced gizzards and garlic confit. Ladle garbure into warmed large flat bowls, dividing duck, omelet, and vegetables evenly, and serve.

Ingredients for Duck Stock

• 3 pounds duck bones, chopped into pieces
• 2 tablespoons rendered duck fat
• 1 cup each thinly sliced onion, carrot, and celery
• 2 teaspoons salt
• 2 quarts water
• 4 sprigs flat leaf parsley
• 2 sprigs thyme
• 2 bay leaves
• 1 large clove garlic, unpeeled
• 10 black peppercorns

Directions Duck Stock

1. Preheat oven to 375°F.

2. Spread bones on a heavy baking sheet. Drizzle on fat, tossing to coat. Roast for 30 minutes, turning occasionally. Add onion, carrot and celery, turn to coat with oil, and continue roasting until vegetables are richly browned but not scorched about 25minutes.

3. Transfer bones and vegetables to a stockpot. Deglaze the roasting pan with enough hot water to dissolve all browned spots and add to pot. Add salt and 2 quarts water, or more if needed to cover bones. Bring liquied to a boil, then turn heat down so liquid is simmering faily quickly. Summer uncovered for 45 minutes, skimming any fat and impurities that rise to the surface.

4. Add parsley, thyme, bay leaves, garlic, and peppercorns. Simmer uncovered for 3 hours, adding hot water as necessary to keep bones and vegetables covered. Pour through fine sieve, pressing with a wooden spoon to extract as much liquid as possible. Discard solids and pour liquid through a strainer lined with several layers of dampened cheesecloth. If there are more than 2 quarts of stock, boil to reduce. Stock may be refrigerated 3 to 4 days, or chilled and then frozen for several weeks. Remove the solidified fat on the top before reheating.