Garbure

Method

Soak the haricot beans overnight, then drain. Heat duck fat in a large heavy pot and brown the smoked ham knuckle on all sides, then remove and set aside. Add the onion and garlic, sweating gently for 3 minutes. Return the ham to the pot, add the water, beans, and bouquet garni, then simmer for 1.5 hours until the beans are tender. Chop all vegetables into chunky pieces, add them to the pot along with the confit duck legs, and simmer for a further 45 minutes until everything is very soft and the broth is rich and flavourful. Season carefully with salt and pepper, remove the bouquet garni, and serve in deep bowls with crusty bread, allowing the fat from the duck and ham to meld into a warming, authentic peasant soup.