Ingredients:
- 3 1/2 quarts of water
- 3 to 4 cups peeled, quartered potatoes
- 1 1/2 lbs of duck, goose breast or confit d'oie (thats that preserved goose in fat) in one whole piece
- 2 pounds roughly sliced cabbage
- big pinch ground chile pepper
- salt to your taste
- small bunch of parsley & 1 bay leaftied in bunch with twine/string
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 4 cloves mashed garlic
- 2 medium onions, peeled and then stick a whole clove in each
- 2 peeled quartered carrots
- 2 peeled quartered turnips (you can omit this if you hate turnips like I do)
- 2 sliced celery stalks
- 1 can white beans
Preparation:
Combine water, potatoes, and duck or goose in a large kettle; bring to a boil. Add remaining ingredients. Simmer with the lid open a crack for an hour and a half. Take out the parsley bunch and throw it away. Remove the meat and slice it into bite size peices, and then put it back in the pot. Taste and add salt or pepper if needed. Serve with toast.
This is also great (maybe even better) reheated the next day.
Cheers!
Jennifer W.
More Goose and Duck Recipes
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Braised Duck
Roast Duck or Goose Recipe
Honeyed Roast Duck
Orange Stuffing for Duck
Roast Goose with Fruited Stuffing
Duck and Goose Recipes
Chicken Recipes
Cornish Hens
Turkey Recipes
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