3453 Caneton Chipolata

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the ducklings; add the necessary quantity of Sauce Demi-glace to the reduced braising liquid together with a Chipolata garnish. Allow to cook gently together for several minutes then arrange the duckling on a dish surrounded with the garnish.