Duck, Cabbage, and Borlotti Bean Potée

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
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