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4
main-course servings or 6 to 8 first-course servingsMedium
Published 1998
This soup can be made with quick duck or goose confit or purchased confit. I use the meat from four leg and thigh pieces plus four wings of duck; the goose equivalent is two wings, two legs, and one piece of breast. Most important, the weight of the meat taken off the bone is 1¼ pounds (575 g), about 2½ cups.
In a medium saucepan, cook the confit fat and onion over low heat for 3 minutes. Add all but