Vegetable and French Ham Stew

Garbure Béarnaise is a bracing vegetable stew traditional from South West France. This recipe is made with fresh vegetables: green cabbage, turnips, beans, carrots, potatoes, to which duck confit is added.
To give it its incomparable flavor every week, we prepare a great fresh vegetable broth: it simmers overnight with the duck bones, added during cooking.

Ingredient:

Fresh green cabbage, duck neck confit (duck neck, duck fat, sea salt), potatoes, carrots, onions, turnips, leeks, pancetta (pork belly, sea salt), broad beans, beans, house broth ( water, duck broth, leek, pepper, cayenne pepper, thyme), salt, garlic