3471 Caneton Rouennais en Chemise

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.