3455 Caneton à la Lyonnaise

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Braise the duckling and make the braising liquid into Sauce Demi-glace. Arrange the duckling on a dish and surround with alternate bouquets of glazed button onions and chestnuts which have been cooked in Bouillon.