3466 Stuffing for Rouen Duckling

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.