Duck, Cabbage, and Borlotti Bean Potée

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Preparation info

  • Makes

    12

    main-course servings
    • Difficulty

      Easy

Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

A potée is an archetypally French dish—half stew, half soup—made by simmering pork with vegetables, one of which is almost always cabbage. Duck takes especially well to the potée treatment, its rich savor balancing the leanness of the vegetables. I make potées with duck legs, saving the breasts for dishes that require less cooking. This version is very thick—almost like a cassoulet—so if you want it more souplike, just add a little more broth. The recipe makes a lot, bu