By Auguste Escoffier
Poêlé the duck keeping it underdone.
Add 3 dl (½ pt or 1¼ U.S. cups) dry Champagne to the pan. Reduce, remove the fat, add 1 dl (3½ 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.
© 1903 All rights reserved. Published by Taylor and Francis.