3466 Stuffing for Rouen Duckling

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Fry together until lightly coloured 125 g ( oz) fresh fat pork and 60 g (2 oz) chopped onion, then add 250 g (9 oz) sliced duck livers, a pinch of chopped parsley and season with a little salt, pepper, and mixed spice. Keep the liver underdone by simply sealing the outside, then allow the whole to cool. Pound in a mortar and pass through a fine sieve.