Hearty Gascon Cabbage and White Bean Stew

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A rustic Gascon farmhouse stew born in the Toulouse region, layered with silky cabbage, slow-simmered white beans, confit duck, pork, and snappy country sausage. Each spoonful delivers rich duck fat, smoky pork, and sweet root vegetables in a deeply savory broth traditionally finished with crusty bread.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 35 gFat
• 12 gSaturated Fat
• 38 gCarbs
• 9 gFiber
• 7 gSugar
• 38 gProtein
• 920 mgSodium
• 1180 mgPotassium
• 160 mgCalcium
• 6 mgIron
• 48 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the beans and base

• 1 cup dried Tarbais or cannellini beans, soaked overnight and drained
• 6 cups duck or chicken stock
• 1 cup dry white wine
• 2 tbsp duck fat
• 1 large yellow onion, diced
• 4 cloves garlic, smashed

For the meats

• 4 confit duck legs (skin on)
• 8 oz pork shoulder or belly, cut into 1-inch cubes
• 4 Toulouse or other country pork sausages (about 12 oz)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the vegetables and aromatics

• 1 small head Savoy cabbage (about 1.5 lbs), cored and cut into 2-inch wedges
• 2 leeks, white and light green parts, rinsed and sliced
• 4 medium carrots, peeled and cut into chunks
• 2 small turnips, peeled and quartered
• 8 oz baby potatoes, halved
• 1 bay leaf
• 1 tsp dried thyme
• 4 thick slices of stale country bread, for serving

Directions

1. Heat the duck fat in a large heavy pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until translucent, then stir in the garlic and cook for 1 minute until fragrant.
2. Add the soaked beans, pork cubes, stock, white wine, bay leaf, and thyme. Bring to a gentle boil, reduce heat, and simmer covered for 60 minutes until the beans are just tender.
3. Meanwhile, warm the confit duck legs skin-side down in a skillet over low heat for 8-10 minutes to render some fat and crisp the skin; set aside. Prick the sausages and brown them in the same skillet for 6 minutes, then set aside.
4. Nestle the cabbage wedges, leeks, carrots, turnips, and potatoes into the pot. Season with salt and pepper, cover, and simmer gently for 50-60 minutes until the vegetables are very tender and the broth has thickened slightly.
5. Add the browned sausages and warmed duck legs to the pot during the last 15 minutes of cooking so the flavors meld and the duck heats through. Skim excess fat from the surface if desired.
6. Remove the bay leaf and taste for seasoning, adjusting salt and pepper. To serve, lay a slice of toasted country bread in each warm bowl and ladle the stew generously over it, making sure each portion gets beans, vegetables, and a piece of meat.
7. Serve piping hot with a small glass of the same white wine used in cooking and a green salad on the side.

Cook’s Notes

• Traditional Tarbais beans from southwestern France give the most authentic texture; cannellini or Great Northern beans are good substitutes if unavailable.
• Canned white beans (two 15-oz cans, rinsed) can replace the dried beans to cut cooking time to about 90 minutes total.
• For the most flavorful broth, save and chill the duck fat from the confit legs and use it generously when sautéing the aromatics.
• The stew tastes even better the next day; reheat gently and add a splash of stock to loosen the broth as the beans thicken as they rest.
• If duck confit is hard to find, use bone-in chicken thighs slow-cooked in duck fat, or substitute smoked pork hock for a different but equally rustic result.

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