Garbure

The night before, rinse the Dried Tarbais Beans and cover them with several inches of Cold Water; soak overnight.

Drain the beans, then place them in a large pot and cover with fresh Cold Water. Add the Smoked Ham Hock and a Bouquet Garni, bring to a gentle simmer and skim any foam; cook gently until the beans are just beginning to soften, about 45–60 minutes.

Meanwhile, prepare the vegetables: finely chop the Onion, slice the Leeks (white and pale green only), dice the Carrots, chop the Celery, peel and cut the Turnips and the Waxy Potatoes into bite-sized pieces, and shred the Green Cabbage. Mince the Garlic.

In a large Dutch oven or heavy pot, warm the Duck Fat over medium heat and sweat the Onion, Carrots, Celery and Leeks until soft and fragrant, about 8–10 minutes. Add the Garlic and cook another minute.

Ladle the beans and most of their cooking liquid (discard the spent Bouquet Garni) into the pot with the vegetables, then add the Smoked Ham Hock back in. Season lightly with freshly ground Black Pepper. Bring to a gentle simmer.

Simmer everything together until the beans are nearly tender, then add the Waxy Potatoes, Turnips and shredded Green Cabbage. Continue to simmer until the beans and vegetables are very tender, about another 20–30 minutes.

Remove the Smoked Ham Hock, shred the meat and return it to the pot (discard bone and skin). Add the shredded meat from the Duck Confit Leg, tucking it into the stew to warm through and melt into the broth.

Taste and adjust seasoning with Salt and more Black Pepper as needed. Let the garbure rest off the heat for 5–10 minutes so flavors meld; thin with reserved cooking liquid if it becomes too thick.

To serve, ladle the garbure into bowls and offer slices of toasted or grilled Country Bread rubbed with a cut clove of Garlic and brushed with a little warmed Duck Fat.