Garbure Gersoise

So I did end up cooking this weekend… I made a big pot of Garbure Gersoise to have for dinners during the week. Since confit duck legs are only sold in pairs – and the recipe calls for three – I decided to add some andouille which added a little heat. I also used jowl bacon instead of regular bacon since I’ve been eyeballing it in the meat case the last few weeks…

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I pulled a bottle of Heart’s Beat – a beer fermented in oak casks full of dark cherries- from Upright Brewing out of the cellar.

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