La Soupe á la Carcasse de Canard oud’oie Gras

For the soup

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

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