Recipesfrom La Souvigne holiday home. - Correze. Garbure Béarnaise.

Ingredients

• 500 g pork shoulder, salt cured if possible
• 250 g piece of salt pork belly
• 500 g fresh or salt cured ham hock
• 250 g dried white beans
• large bouquet garni
• 3.5 l water
• 1 small head cabbage
• 500 g potatoes
• 500 g carrots
• 2 medium onions, each studded with a clove
• 2 medium turnips
• 2 medium leeks, trimmed and split
• 3 cloves garlic
• 250 g green beans
• 1 pinch hot red or cayenne pepper
• 10 slices country bread
• 4 pieces duck confit, halved (see recipe)
• 100 g grated gruyère cheese
• 75 g goose fat, melted
• salt
• pepper