Garburesque of Goose or Duck

Name: Garburesque of Goose or Duck
Yield: Makes 6 cups (1.5 l); 6 first-course servings
Cuisine: American
Ingredients: 1 small onion, coarsely chopped; 3 medium cloves garlic, smashed, peeled, and very finely chopped; ¼ medium head green cabbage, cored and sliced across into 1-inch (2.5-cm) pieces; 3 medium carrots, peeled, halved lengthwise, and cut across into 1-inch (2.5-cm) lengths; ½ cup (100 g) small white beans, soaked according to one of the methods; 1 to 1½ tablespoons goose fat or duck fat (from confit or from roasting either bird); 3 cups (750 ml) Goose or Duck Stock or Basic Chicken Stock; 1 teaspoon narrow strips fresh sage (or a pinch of dried); 1 teaspoon chopped fresh thyme (or a pinch of dried); 1 pound (450 g) firm potatoes, peeled and cut into ¾-inch (1.8-cm) cubes; 1 cup torn meat from Quick Goose Confit or Quick Duck Confit or leftover goose or duck meat, optional; 1½ teaspoons kosher salt; 1 small turnip, peeled, quartered, and sliced across into ⅛-inch (30-mm) pieces

Preparation info

Makes 6 cups 1.5 l ) ;
6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This and the stock recipe are from Roasting. This is meant to be extremely solid with solids. After finishing the soup, faire chabrot (spill red wine into the bowl, swish it around, and drink it). Doubled, with goose meat, it serves six as a main course.

Ingredients

½ cup (100 g) small white beans, soaked according to one of the methods
1 to 1½ tablespoons

Asia
Americas
United States
China
Main course
Starter
Soup
Gluten-free

Method

In a small saucepan, place the beans with enough water to cover by 2 inches (5 cm). Bring to a boil. Lower the heat and simmer for 45 minutes. Drain and reserve.

In a medium saucepan, melt the goos