Kate Hill's Garbure – Rancho Gordo

Name: Kate Hill's Garbure – Rancho Gordo
Ingredients: 400 g (14 oz) ventrèche demi-sel*, cut into large chunks, about 3 cm (1 in) wide; 2 leeks, cut into knuckle-size pieces; 2 carrots, peeled and cut into big chunks; 2 onions, peeled and coarsely chopped; 2 turnips, peeled and chopped; 4 garlic cloves, peeled and chopped; 100 g (4 oz) Rancho Gordo Cassoulet or other white beans, soaked overnight; 1 bouquet garni (made of several bay leaves, celery, or lovage leaves, parsley stalks, and, fresh or dried thyme, tied with string or placed in cheesecloth bag); coarse sea salt & whole black peppercorns; 4 large potatoes, peeled and cubed; 1 savoy cabbage, cored, halved, and cut into strips; confit de canard, 1 leg or a couple of wings, with some duck fat

www.ranchogordo.com

(Photo: Tim Clinch) From Kate: "Consider garbure as the Gascon lagniappe, that little somethingextra that a shopkeeper gives a good customer. Garbure can be madeon its own or it can be the perfect...

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Ingredients

400 g (14 oz) ventrèche demi-sel*, cut into large chunks, about 3 cm (1 in) wide
2 leeks, cut into knuckle-size pieces
2 carrots, peeled and cut into big chunks
2 onions, peeled and coarsely chopped
2 turnips, peeled and chopped
4 garlic cloves, peeled and chopped
100 g (4 oz) Rancho Gordo Cassoulet or other white beans, soaked overnight
1 bouquet garni (made of several bay leaves, celery, or lovage leaves, parsley stalks, and, fresh or dried thyme, tied with string or placed in cheesecloth bag)
coarse sea salt & whole black peppercorns
4 large potatoes, peeled and cubed
1 savoy cabbage, cored, halved, and cut into strips
confit de canard, 1 leg or a couple of wings, with some duck fat