Bone out the breast of the duckling from inside and stuff it with a stuffing for Rouen duckling; truss en Entrée.
Wrap the bird in a piece of clean cloth and tie up as for a galantine. Poach very gently for approximately 45 minutes in a very well flavoured brown stock.
For service, remove the cloth in which the duckling was poached and replace it with a clean fringed serviette to give it the appearance of being clothed in a shirt.
Place the duckling thus prepared on a dish and surround with segments of peeled orange free from skin and pith and serve accompanied with Sauce Rouennaise.
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