I've never broken down a duck before, so I found myself briefly watching this video: https://www.youtube.com/watch?v=YTJR6-HU6OY

At the end, the chef mentions that in southern France, the carcass is sometimes sprinkled with coarse salt, roasted in a fast oven for some amount of time until it is GBD, and then picked apart by hand as a finger food. For the life of me though, I can't seem to find any references to this at all. Is anyone familiar with this dish? What is it called??

I've got fleur de sel on hand, and I think it would work great!

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    GBD = Golden, Brown and Delicious (Just for those who might not immediately get the acronym) – Jolenealaska Aug 16 '14 at 21:29
  • OP Looking for an answer, I found a similar thing in China. Frying the carcass after the Peking Duck! Simply Gluttonous YUM! – Jolenealaska Aug 16 '14 at 21:35
  • I have found a reference to it. There is a recipe called Roasted duck carcass in Cooking and Travelling In South-West France by Stephanie Alexander and Simon Griffiths. – Jolenealaska Aug 16 '14 at 21:52
  • @Jolenealaska Does the book mention the French name for the dish? – Dr. belisarius Aug 17 '14 at 15:53
  • Maybe, but I can't see it. I have asked the only owner of the book on Amazon that has reviewed it. <shrug> We'll see! – Jolenealaska Aug 17 '14 at 16:12

I found this recipe on supertoinette .

The name of the dish is "Carcasses de canards grillées" which translates to roasted duck carcasses. It states below the name that "These carcasses of roasted ducks are a specialty of the Southwest!"

If you use Google, you can translate the page and get the recipe and instructions. This particular recipe uses ingredients in addition to the salt but, as with most recipes, I would expect that there are many variations.

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    Nice!!! now, I just have to convince "the powers that be" to let me cook some duck at home. – Max Aug 22 '14 at 13:39
  • Thank you so much!!! This is exactly what I was looking for!! Now I need to get a few more ducks! :) – Matthew Aug 22 '14 at 15:33
  • you could probably do the same thing with chicken carcasses – Max Mar 18 '20 at 10:48

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