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Introduction

A super easy & heart warming dish based on a true regional classic of South West France ‘Garbure Bearnaise’ the original peasants' dish was really a way to use up excess ingredients such as sausage & confits, here is my refined version which sits in between an indulgent soup & a rich stew. This recipe for beans can be batch-cooked & frozen for another day.

Method

Preheat oven to 220°C /200°C fan assisted (gas 7)or set up an air fryer

Roast the sous vide duck leg skin side up until crisp & golden for around 20 minutes or airfryer 200°C for approximately 12 minutes or until crisp & golden

In a heavy based casserole, soften the onion & garlic in the butter & chicken schmaltz for 10 minutes over a low heat until sweet & tender

Next add the herbs & spices & stock, bring to a simmer & reduce a little

Fold through the beans & cabbage then season to taste with salt & pepper & simmer for a few minutes until all emulsified

Spoon into a bowl & sit the crispy duck leg on top.

Serving suggestion:

Serve with crusty baguette & a glass of Bordeaux.