Recipe: Garbure

Name: Garbure
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6 portions
Ingredients: 400 g de poitrine de porc fermier demi-sel coupée en gros dés,2 poireaux, 2 navets, 2 carottes, 2 oignons, en gros dés les 4 gousses d'ail écrasées,1 coeur de chou vert lavé et coupé en assez gros morceaux.150 g de haricots blancs frais(ou haricots Tarbais,mojettes1/2 secs etc)1 gros bouquet garni,4 pommes de terre (bintje)coupées en gros dés,6 cuisses de confit de canard artisanales (ou 6 manchons).sel et poivre du moulin.

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.8/5 (26 reviews) Meat

Prep 60 min

Cook 45 min

Total 1h45

Servings 6 serv.

Ingredients for 6 servings

400 g of farm pork breast semi-salted cut into large dice,
2 leeks, 2 turnips, 2 carrots, 2 onions, cut into large dice the 4 cloves of garlic crushed,
1 heart of green cabbage washed and cut into fairly large pieces.
150 g of fresh white beans
(or Tarbais beans, mojettes 1/2 dried etc)
1 large bouquet garni,
4 potatoes (bintje) cut into large dice,
6 artisanal duck confit thighs (or 6 drumsticks).
salt and ground pepper.

Step-by-step directions

1- In a casserole, place the bacon, all the vegetables and the bouquet garni except the potatoes and cabbage.
Sweat slightly then cover with water, salt (lightly) pepper and let everything cook covered for one hour fifteen minutes on low heat (the water should always be at the same level).

2- Then pour in the potatoes and cabbage and continue the cooking for 30 minutes always on low heat.

3- Then add the confit with a little duck fat and let simmer for another ten minutes.

4- There you have it, your garbure is ready.
TO TABLE
If you find a Bayonne ham to cook with then!!!
Served with an old Madiran (Montus), a good Cahors (Baldés) or a good Irouléguy
you will thus restore courage to the whole household and in these troubled times we all need it.

Chef Patrick's Comment

Hello to all. A bit of history. The word Garbure comes from the Gascon word Garburo which comes from the root Garbe (sheaf of vegetables and meats). In Béarnais it is called Garburaty. Garbure is prepared in various ways depending on the place, even with the addition of chestnuts. In the Béarnais region, at the end the Tromblon called Trubuc is added, either a piece of pork or confit goose. At the end it is customary to pour into one's plate a so to speak "good glass of red" called "Goudale".

Poitrine de porc Confit de canard Cocotte Chou vert