Soup from the carcass of a fattened duck or goose (La soupe à la carcasse de canard ou d'oie gras) from Goose Fat & Garlic: Country Recipes From South West France by Jeanne Strang

  • potatoes
  • celery
  • Show all ingredients...

  • EYB Comments

    Can substitute goose carcass for duck carcass, and duck fat for goose fat.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute goose carcass for duck carcass, and duck fat for goose fat.

  • saladdays on December 29, 2014

    Used this recipe to make soup from the carcass of our Christmas goose, not quick to make but made a very tasty rich soup. The recipe states that it is enough for 6 people but it makes enough to set up a soup kitchen, so plenty to go in the freezer.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.