Garbure recipe (French vegetable stew with confit duck and ham)

Step 1

Make a cornflower bouquet: In a sq. of cheesecloth, mix thyme, celery, and bay leaf collectively; Tie with kitchen string to shut, and put aside.

Step 2

In a big saucepan, add the potatoes, cabbage, onion, turnips, lima beans, carrots, shallots, kidney beans, sliced ​​garlic, bunch pods, 1 tablespoon kosher salt, and peppercorns. Add 2 quarts of water, cowl the pot, and produce the liquid to a boil over excessive warmth. Cut back warmth to take care of a mild simmer, then cowl and proceed cooking till greens are tender and beans are almost tender, 50–60 minutes. Take the duck legs by the ankle and use them to stir the pot just a few occasions earlier than dropping them into the soup. Proceed to cook dinner till the beans are fully tender and the duck meat falls simply from the bone when pressed with a fork, 25-Half-hour. Enable the duck’s shiny pores and skin to slip into the soup, take away and discard the bones, and coarsely chop the meat into smaller items.

Step 3

When able to serve, put together the garnish: In a medium skillet, warmth the duck fats over medium warmth. Add gambon de bayonne in batches and cook dinner in a single layer, flipping as soon as, till evenly browned and crispy, about 4 minutes per facet.

Step 4

Rub every slice of bread with half of the garlic and unfold the slices amongst 6 broad, shallow soup bowls. Put the decorations on the bread. Place a slice of grilled meat on prime of every bowl and serve instantly.

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