Duck soup doesn’t require special ingredients; it’s enough to use what’s left after roasting the duck — the carcass or rendered fat. Based on this simple foundation, you’ll get a very flavorful soup.

• 1/2 cup dried beans
• 1/2 cup dried mushrooms (aromatic ones like boletus, chanterelles, porcini, etc.)
• duck carcass and its rendered fat
• 1 carrot
• 1 onion
• 1/2 cup noodles or pasta
• olive oil
• salt

Pour boiling water over the beans and let them soak for 15 minutes. Soak the mushrooms separately.

In a pot, combine the beans with clean water and cook for about an hour. Add the duck carcass and its rendered fat, pour in the mushrooms along with their soaking water, bring to a boil, and reduce the heat.

Sauté the chopped onion and carrot in olive oil until golden brown, then add them to the soup. Stir in the noodles or pasta and cook for another 10 minutes. Season with salt, turn off the heat, and let the soup rest for a while before serving.