3463 Suprême de Caneton


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.