3469 Caneton Rouennais aux Cerises

Name: Caneton Rouennais aux Cerises
Cuisine: France
Ingredients: stoned cherries; syrup; mixed spice; orange; redcurrant jelly; orange zest; breasts; demi-glace; port wine; cherries; duckling

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

poêlé or braise the duckling.

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

Cut the breasts of the duckling