1 piece of duck or goose confit
1 medium head of cabbage, cut in quarters
1 large onion, minced
300 g of stale country bread
150 g of aged Pyrenees cheese, grated (e.g. Bethmale, Rogallais, Moulis, Calabasse...)

Warm the duck confit in a pan to melt the fat and remove.
Sauté the minced onion in the fat, then place both in a pot along with 2 liters of cold water, salt, pepper, thyme and a bay leaf. Bring to a boil and add the cabbage, first removing the greenest outer leaves. Simmer on a low flame for 1 1/2 hours.
In an earthenware casserole, lay down first the sliced bread, then the cabbage, the duck confit and then the grated cheese. Cover with the broth and finish with another layer of grated cheese.
Place in hot oven to brown the cheese and serve.