3469 Caneton Rouennais aux Cerises

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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poêlé or braise the duckling.

Prepare a sauce from the cooking liquid plus some good Sauce Demi-glace.

Cut the breasts of the duckling in long thin slices, arrange them on a warm dish and coat with the sauce.

Serve accompanied with a dish of cherries prepared in the following manner: Place ½ dl (2 fl oz or ¼ U.S. cup) Port wine in a pan together with the juice of 1 orange, 1 tsp.of English mixed spice and 4 tsp.grated orange zest; reduce by half.

Add 3 tbs redcurrant jelly and when this is melted add 200 g (7 oz) stoned cherries poached in a light syrup.