Garbure is a stew of cabbage, beans and bacon from the old Gascony region of southwestern France.  This is the region where the Three Musketeers came from and where duck is KING!

We make this stew at the restaurant as the basis for our signature Gascon-Style Duck 3 Ways, featuring seared breast, confit leg and garlic sausage. Occasionally, we enjoy it for lunch on it’s own with a big slab of crusty bread.

Recommended wine pairing for the Gascon duck 3-ways:  Monastrell, Cahors or Madiran.

Garbure

Garbure is the name of a southwestern French stew of cabbage, beans, potatoes and other vegetables, usually made with poultry stock — in this version, we add smoked bacon, chicken stock and white wine.

6C        dry cannellini beans, cooked until tender w/garlic & salt

1 lb.       smoked bacon, cut into lardons
1            onion, peeled and cut into small chunks
2            carrots,     ”
3            potatoes,     ”
1            Savoy cabbage, cored and sliced
6 cloves garlic, chopped
2 sprigs  fresh thyme
2C          white wine
4C          chicken stock
salt and pepper
water to cover

In a medium stockpot, render the bacon until browned and slightly crispy.  Add the vegetables and sauté until translucent, about 4-5 minutes.  Add the rest of the ingredients except the beans, season with salt and pepper, and simmer everything for @ 45 minutes until the vegetables are tender.

Add the beans and cook for another 15 minutes, until the soup has thickened slightly.  Double-check the seasoning, discard the thyme sprigs, and cool the stew until ready to use.