Pyrenean Potage with Duck Confit

Pyrenean Potage with Duck Confit is a hearty and flavorful soup that combines the rich flavors of duck confit with a variety of vegetables and pork. This traditional recipe from the Pyrenees region of France is perfect for colder days when you crave a comforting and satisfying meal. The tender and succulent duck meat, along with the assortment of vegetables, creates a robust and flavorful broth that will warm you from the inside out. Whether you use duck or pork, this potage is sure to impress with its delicious flavors and rustic charm. Get ready to savor the taste of the Pyrenees with this delightful and nourishing dish.

Serves: 6

INGREDIENTS:

• 1/2 pound pork fatback
• 1 shank of pork (optional, see note)
• 2 carrots, thickly sliced
• 2 leeks, trimmed, cut in 1-inch lengths
• 2 onions, quartered
• 2 turnips, in large cubes
• 2 garlic cloves
• 1 large bouquet garni
• Pepper and salt
• 4 potatoes, in large cubes
• 1 cup cooked white beans
• 1 small Savoy cabbage, cut into 6 wedges
• 3 duck thighs or 6 drumsticks, confit (see note)

INSTRUCTIONS:

1. In a kettle, put fatback, shank (if using), carrots, leeks, onions, turnips, garlic, bouquet garni, pepper, and salt. Cover with water and simmer for 1 1/4 hours.
2. Add potatoes, beans, and cabbage. Top up water as needed. Continue simmering for 55 minutes more. Adjust seasoning.
3. Add duck pieces (if using), together with a bit of the fat in which they were preserved. Cook for 10 more minutes. Serve.

SERVING:

• Pyrenean Potage with Duck Confit is best served hot and enjoyed as a main course. Ladle the flavorful soup into bowls, making sure to include a generous portion of the tender duck confit and a variety of vegetables in each serving. The rich broth and hearty ingredients make this dish satisfying on its own, but you can also accompany it with crusty bread or a side salad for a complete meal. The combination of flavors and textures in this potage makes it a wonderful choice for a cozy family dinner or a gathering with friends. Serve the Pyrenean Potage with Duck Confit and let its delicious aroma and taste captivate your guests as they indulge in this comforting and hearty dish.

NOTE:

• Use pork if duck is not available. But whole duck legs are increasingly found already confit (slow-cooked and preserved in their own fat) in good supermarkets.