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1
Empty the beans into a colander and rinse them under cold running water.
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2
Halve the leek lengthwise and chop it coarsely, then rinse very thoroughly to remove any trapped grit.
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3
Slice the bacon into thick strips and warm it in a deep, heavy-bottomed pan with the fat or butter.
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4
Add the chopped leek and let it soften.
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5
Neither leek nor bacon should be allowed to color.
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6
Peel and slice the garlic, scrub the carrot and chop it into small dice, scrub the potatoes and cut them into large chunks, then add all to the softening leek.
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7
Pour over the stock and bring to a boil.
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8
Decrease the heat so that the liquid simmers gently and leave until the potatoes are tender a matter of twenty minutes or so.
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9
Meanwhile, put the duck legs in a shallow pan with a lid and let them cook over medium heat until nicely warmed, about fifteen minutes.
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10
Strip the meat and skin from the duck and tear it into long shreds, but dont wipe off the fat; it will add warmth and a silky fattiness to the soup.
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11
Shred the cabbage leaves and stir, together with the duck meat, into the soup.
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12
Simmer for five or six minutes.
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13
Toast the bread, tear into large pieces, and put a handful in the bottom of each bowl.
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14
Ladle the broth and meat into the bowls.
