3473 Escalopes, Fillets and Suprêmes of Rouen Duckling

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove the Supremes in the same way as for chicken and cut each into 2 or 3 slices according to the size of the bird. Flatten them slightly, trim them then arrange in a well buttered shallow pan, cover with buttered paper and cook them dry in the oven keeping underdone.