Warren Ransom > wrote:

> I routinely make soup from my chicken and turkey carcasses, but has
> anyone ever tryied to make soup with duck leftovers? I don't see why
> it wouldn't work, but be a bit stronger in flavour i guess. Any ideas?
> and if so, anything pair particularly werll with duck in a soup?

Consider _garbure_, a thick, hearty soup of southwestern France,
especially the Béarn region. It is generically a potée, boiled dinner,
to which in a wider sense pot-a-feu and poule-au-pot also belong. If
the northern Italian bollito misto or the New England boiled dinner were
French dishes, they would also belong to that general category. Garbure
differs in that it is generally supposed to contain some kind of
cabbage, white beans and some pork products, such as bacon or sausages,
but it can be made with just pork and potatoes.

The Béarn version of garbure is generally made with goose confit, but
using duck instead is not unheard of, either. Here is a nice recipe
with duck. It is from
<http://www.luvaduck.com/cookbook/recipe.php3?recipe=Garbure>.

Victor

INGREDIENTS

350g dried haricot beans (soaked for 24 hours)
2 litres duck stock
1 tbls duck fat
1 med onion, chopped
200g bacon, chopped
50g prosciutto
1 bouquet garni (bay leaf, thyme, parsley stalks)
1 carrot, peeled & diced
1 leek, washed & chopped
1 white turnip, peeled & diced
1 potato peeled & diced
1 wedge savoy cabbage, chopped
1 cup broad beans, shelled
1 cup green beans, topped tailed and halved
3 cloves garlic, crushed
2 legs duck confit, crisped (removed from the bone and diced or
shredded)

SERVES: 8

METHOD

Put beans into a large pot with approx 2 litres of water. Bring to boil,
turn down to a simmer and skim off any scum.

Fry onion and bacon in the duck fat.

When the beans are nearly cooked (approx 1 to 1 1/2 hours) add the
onion, bacon, prosciutto and bouquet garni and bring to the boil.

Then add the duck stock. Return to the boil.

Then add the carrot, leek, turnip and potato return to the boil, and
turn down to simmer for about 30 minutes.

Then add the rest of the vegetables and garlic and the crisped confit
duck, which has been shredded or diced.

Remove the bouquet garni, check seasoning and serve.

CHEF'S HINT

Some crusty bread or garlic croutons round off this robust dish.