Gascon garbure with cabbage, beans and duck

Ingredients

For 1 serving

• Duck breast100 g
• Cooked cannellini beans100 g
• Savoy cabbage150 g
• Potatoes100 g
• Carrots1
• Turnips60 g
• Onion40 g
• Garlic1 clove
• Chicken broth600 ml
• Thyme2 g
• Rye bread1
• Saltto taste

Contains: gluten, celery,

In season: November – March

Method

1. Remove the skin and visible fat from the duck breast. Chop the onion and crush the garlic clove; peel the carrots, turnips and potatoes and cut them into pieces of about 2 cm. Heat the chicken stock in a small pan.
2. Brown the duck breast in a dry casserole over medium-high heat, 2–3 minutes per side, until golden; add the onion and garlic and soften for 3 minutes over medium heat, until the onion is translucent.
3. Add the carrots, turnips, potatoes, thyme and hot stock, bring to the boil, then cover and cook over low heat for 40 minutes, until the vegetables are tender and the duck is soft.
4. Meanwhile remove the core and the toughest ribs of the Savoy cabbage, wash it and cut it into strips about 1 cm wide; rinse and drain the cannellini beans.
5. Add the cabbage and beans and cook for 20 more minutes over low heat, until the cabbage is very soft and the soup is thick; season with salt.
6. In the last few minutes toast the rye bread slices in a dry pan or toaster until crisp. Lift out the duck and slice it thinly.
7. Put the toasted bread in the bottom of the bowl, pour the hot soup over it and top with the duck slices.