3456 Caneton Poêlé à la Menthe

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Insert 30 g (1 oz) of butter mixed with a pinch of chopped mint inside the duckling and Poêlé it.

Deglaze the pan with 1 dl (3½ fl oz or ½ U.S. cup) clear veal gravy and a little lemon juice, pass through a fine strainer and add a pinch of chopped mint. Place the duckling on a dish and pour the sauce over.