Garburesque of Goose or Duck

Preparation info
  • Makes 6 cups 1.5 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This and the stock recipe are from Roasting. This is meant to be extremely solid with solids. After finishing the soup, faire chabrot (spill red wine into the bowl, swish it around, and drink it). Doubled, with goose meat, it serves six as a main course.


  • ½ cup (100 g) small white beans, soaked according to one of the methods
  • 1 to 1½ tablespoons


In a small saucepan, place the beans with enough water to cover by 2 inches (5 cm). Bring to a boil. Lower the heat and simmer for 45 minutes. Drain and reserve.

In a medium saucepan, melt the goos