The Archbishop’s Tourain with Confit of Duck

A Tourain is a soup made with onions, garlic, or tomatoes, or a mixture of two or three of these ingredients. (These soups are sometimes called a tourin, a tourri in the Pyrenees area, or an ouliat in the Béarn.) Most tourains are thickened at the last minute with a mixture of egg yolks and vinegar, and sometimes too beaten egg whites are stirred in. There are quick tourains, which can be made in half an hour, hardly longer than it takes to open up