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Categories:Viewed: 58 - Published at: 7 years ago
Ingredients
- haricot beans two 14-ounce (400g) cans
- a leek a large, thick one
- smoked bacon 6 slices
- duck fat, peanut oil, or butter a tablespoon
- garlic 2 cloves
- a large carrot
- potatoes 4 small (about 9 ounces [250g] in total)
- vegetable stock (or whatever there is on hand) 2 1/2 cups (600ml)
- confit duck legs 2
- cabbage a quarter, or a similar volume of spring greens
- coarse-textured country-style bread 4 slices
Method
- Empty the beans into a colander and rinse them under cold running water.
- Halve the leek lengthwise and chop it coarsely, then rinse very thoroughly to remove any trapped grit.
- Slice the bacon into thick strips and warm it in a deep, heavy-bottomed pan with the fat or butter.
- Add the chopped leek and let it soften.
- Neither leek nor bacon should be allowed to color.
- Peel and slice the garlic, scrub the carrot and chop it into small dice, scrub the potatoes and cut them into large chunks, then add all to the softening leek.
- Pour over the stock and bring to a boil.
- Decrease the heat so that the liquid simmers gently and leave until the potatoes are tender a matter of twenty minutes or so.
- Meanwhile, put the duck legs in a shallow pan with a lid and let them cook over medium heat until nicely warmed, about fifteen minutes.
- Strip the meat and skin from the duck and tear it into long shreds, but dont wipe off the fat; it will add warmth and a silky fattiness to the soup.
- Shred the cabbage leaves and stir, together with the duck meat, into the soup.
- Simmer for five or six minutes.
- Toast the bread, tear into large pieces, and put a handful in the bottom of each bowl.
- Ladle the broth and meat into the bowls.
