Garbure Gersoise Cabbage and White Bean Soup with Duck Confit

Ingredients

• 3 legs duck confit, homemade or store-bought
• 6 oz. slab bacon, sliced into 1/4″ matchsticks
• 8 cloves garlic, minced
• 2 medium carrots, halved lengthwise and sliced crosswise 1/2″ thick
• 1 medium yellow onion, thinly sliced
• 1 small leek, trimmed and sliced crosswise 1/2″ thick
• 3⁄4 cup dry white wine
• 10 cups chicken stock
• 1 1⁄2 cups dried white beans, such as cannellini, Great Northern, or navy, soaked overnight and drained
• 2 tsp. whole black peppercorns
• 1 tsp. dried juniper berries
• 3 sprigs parsley
• 3 sprigs thyme
• 2 bay leaves
• Cheesecloth, for herbs
• 1 small head Savoy cabbage, cored and thinly sliced
• 1 large russet potato, peeled and cut into 1/2″ pieces
• 1 large turnip, peeled and cut into 1/2″ pieces
• Kosher salt and freshly ground black pepper, to taste
• Country bread, for serving (optional)

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