Garbure

Garbure

  • Put the soaked beans in a large saucepan with 2 litres of water, bring to the boil and then simmer for approx 2 hours occasionally removing any scum from the surface.
  • Meanwhile, fry the bacon lardons in the duck fat with the chopped onion.
  • When the beans are nearly cooked, add the bacon and onion with all the duck fat they were cooked¬† and the Bayonne ham and bouquet garni.
  • Then add the duck or chicken stock and bring back to the boil. Then add the carrot, leek and potato. Simmer for 30 minutes.
  • Then add the rest of the vegetables, the garlic and the shredded duck meat. Let it bubble for 3 minutes, remove the bouquet garni, season and serve in large bowls.