3459 Caneton aux Olives

Braised Duckling with Olives

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Braise the duckling in the same way as Caneton braise aux Navets keeping the sauce succulent and to a minimum. A few minutes before serving, add 250 g (9 oz) blanched stoned olives.

Glaze the duckling at the last moment and arrange on a dish surrounded with the olives and sauce.