L’Oulado

Name: L’Oulado (A thick duck and vegetable soup)
Yield: Serves 6
Cuisine: French
Ingredients: a talon (heel-bone) of ham with meat attached; 1 duck carcass (chicken carcass would do); 1 slice of pumpkin, roughly chopped; 1 onion, sliced or chopped; 1 tablespoon duck fat; 1 large leek, sliced; 6 medium-sized potatoes, diced; 1 small turnip, diced; A good handful of fresh haricot beans or dried haricot beans (soaked overnight); 1 small stick of celery, sliced *; 2 carrots, sliced

A thick duck and vegetable soup

Preparation info

Serves
6

Difficulty
Medium

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

1 onion, sliced or chopped
1 tablespoon duck fat
6 medium-sized potatoes, diced

Europe
France
Lunch
Soup
Gluten-free
Mediterranean

Method

Soften the onion in the duck fat, then add the other vegetables and allow them to sweat in the pan. Cover generously with water, bring to the boil and continue boiling long enough for some of the water to evaporate, leaving a good bouillon. Add the carcass and ham bone and simmer all together gently for 2 hours or more. Remove the bones, having detached the pieces of meat still left on t