250 gr Label Rouge and IGP Tarbais Beans, 3
pieces preserved duck thigh, 400 gr Toulouse sausage, 1
cured heel of pork, 1 spoonful goose fat, 20 cabbage leaves,
6 Belle de Fontenay or similar waxy potatoes, 250 gr shelled
broad beans, 250 gr turnips, 2 shallots, 2 cloves of garlic,
1 stick of celery, 2 leeks (white part only), 1 bouquet
garni and a clove, a few sprigs of parsley, 200 ml white
wine, 2.5 litres water or poultry stock, 6 slices French
“country bread” (or similar) rubbed with garlic.
●-- Preparation :
Soak the cured pork and the Tarbais Beans for
2 hours. Blanch the pork, peel and wash the vegetables, chop the
carrots, turnips and potato into small dice. Chop the garlic and
shallots. Thinly slice the leeks and celery. Cut cabbage leaves
into strips (discard the ribs).
Cooking method :
“Roast” the sausage and duck thighs on a
heatproof plate in the oven. Pour off the fat, then cut the
meats into pieces. Cook the ham, stock, Tarbais Beans and
bouquet garni for 45 minutes in a stockpot. With the white wine,
deglaze the oven dish used for the meats and pour the resulting
juices into the stockpot. Sweat the carrots, turnips, leeks and
celery in the goose fat for 5 minutes. Add them to the stockpot
and allow to continue cooking on a low heat for 30 minutes.
Blanch the cabbage, then add it to the stockpot with the
potatoes and cook for another 30 minutes. Add the broad beans 5
minutes before the end of the cooking time.
Season, and remove the bouquet garni. Arrange the garlic bread
in a soup plate, slice the ham and arrange on top of the bread.
Place vegetables on top and pour stock over. Sprinkle with
pepper and parsley.