Name: La Soupe á la Carcasse de Canard oud’oie Gras (Soup from the carcass of a fattened duck or goose)
Yield: Serves 6
Cuisine: French
Ingredients: 2 tablespoons goose or duck fat; slices of country bread; 1 ladleful of root vegetables from the soup; 3 tablespoons chopped parsley; 3 cloves garlic, finely chopped; 2 tablespoons flour; 3 leeks; 350 g (12 oz) carrots; 250 g (8 oz) potatoes; 1 small cabbage heart; 1 bouquet garni; 2 sticks celery with their leaves; salt; 8 peppercorns; 1 carcass of a fattened duck or goose; 2 large onions

Preparation info

Serves
6

Difficulty
Easy

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

For the soup

1 carcass of a fattened duck or goose
2 large onions
350 g

Method

First wash the carcass. Then put it into a large soup pot, broken up if need be, and cover with water. Bring slowly to the boil, skim and allow to simmer for 1 hour. Meanwhile chop all the peeled or washed vegetables and add to the soup with the bouquet and seasonings. Simmer all together for another hour and a half. At the end of this time discard the carcass, taking care to add back to the po