Recipe Sections
1 tsp Luv-a-Duck fat
3 packets (1.5 litres) Luv-a-Duck duck stock
1 cup cooked chick peas
1 bouquet garni (dried bay leaf, thyme sprigs & parsley stalks tied together with string)
1 bulb garlic, halved widthways
1 large onion, finely chopped
2 carrots, halved lengthways and thinly sliced
2 leeks, halved lengthways and thinly sliced
400gm kipfler potatoes, scrubbed and cut into 1cm rounds
1 turnip, peeled, cut into wedges and thinly sliced widthways
300gm piece of savoy cabbage thinly shredded
4 pieces of Luv-a-Duck confit, take off skin and discard
175gm green beans, trimmed and cut into 1 cm pieces
Chopped continental parsley to serve
In a med sized, heavy based saucepan saute the onions and leeks in the duck fat until translucent.
Add bouquet garni, duck legs, carrots, potatoes, turnip and water to just cover and bring to boil and simmer for 20 minutes.
Remove duck and take off bone and shred meat and put back in with duck stock.
Remove garlic and squeeze cooked garlic into soup.
Add beans, chick peas and cabbage and simmer until all tender. Add water as needed and salt and pepper to season.
Take out bouquet garni, add parsley and serve.