3463 Suprême de Caneton

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Supremes of duckling are prepared and cooked in the same way as Supremes of chicken. However, because of the difference between them and the recipes adopted, the sauce should be changed; only brown sauces made from duck stock or sauces finished with duck Fumet are suitable.

The following recipes, which can be found in the section on Supremes of Chicken are the most suitable: Agnes Sorel, Chimay, Ecossaise, Marechal, Perigueux, Vert-pre.