In a large saucepan, soften the carrots, leeks, rutabaga and garlic without browning for about 5 minutes in the duck fat or olive oil. Season with salt. Add the water, cabbage, potatoes, beans, duck and herbs. Bring to a boil. Cover and simmer gently for about 1 hour or until the vegetables are tender. Add water as needed. The soup should be quite thick. Remove the herbs. Adjust the seasoning. Season with pepper and add the Espelette pepper, to taste.
Serve with a baguette, toasted and rubbed with garlic.
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