Le Caneton au Rhum

Duckling with Rum

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 5—6 lb. ready-to-cook duckling
  • 1 oz. unsalted butter
  • Salt, freshly ground pep


Pull any loose fat from the cavity of the duck and prick all over the fatty parts with a fork. Heat the butter in a heavy casserole large enough to hold the duck comfortably and lightly brown the bird all over. Discard all but 2 tablespoons of the fat. Season the bird with salt and pepper. Add the onion and garlic to the casserole and sauté until the onion is tender. Return the bird to the cass