Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)

Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne)Anna Williams

Traveling through the lower reaches of Gascony, you will be offered a steaming bowl of garbure to begin almost every lunch and dinner. Warming, hearty, and satisfying with large chunks of sweet winter roots, cabbages, and onion, garbure is the way the French balance the heavier meat and starch courses inevitably to follow. Locals here typically enrich the broth by stirring it with a leg of duck confit, then adding the shredded meat at the end, or with the addition of a few chunks of ham. Or both: I loved a version I was served in a cafe in Salies-de-Béarn with a crispy garnish of thinly sliced Jambon de Bayonne on top.

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