3472 Caneton Rouennais à la Dodine au Chambertin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roast the duckling keeping it very underdone. Remove the two breasts and keep covered for later use.

Remove the legs (these are not served but should be utilized for something else); discard the parson’s nose then pound the carcase.

In a pan place 3 dl (½ pt or U.S. cups) Chambertin wine, ½ dl (2 fl oz or ¼ U.S. cup) brandy, 30 g (1 oz) chopped shallots, a pinch of coarsely ground pepper; a touch of grated nutmeg and 1 bayleaf. Reduce quickly by two-thirds on a very hot stove.

Now add the pounded carcase and 3 dl (½ pt or U.S. cups) Sauce Demi-glace made with veal stock and allow to simmer gently for 15 minutes.

Pass firmly with pressure through a fine strainer, reboil for a few minutes and finish away from the heat with 60 g (2 oz) butter.

For service cut the reserved breasts into 3 or 4 pieces and place them in a timbale or deep dish; add a garnish of fresh mushrooms sauteed in butter and slices of truffle both carefully mixed together with a few spoonfuls of Meat Glaze and a spoonful of butter.

Cover the whole with the prepared sauce and serve accompanied with a dish of fresh noodles tossed in brown butter.