3470 Caneton Rouennais au Champagne

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poêlé the duck keeping it underdone.

Add 3 dl (½ pt or U.S. cups) dry Champagne to the pan. Reduce, remove the fat, add 1 dl ( fl oz or ½ U.S. cup) Jus lie and pass through a fine strainer.

Place the duckling on a dish and serve accompanied with the prepared sauce.