3470 Caneton Rouennais au Champagne

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.