Advertisement
3473 Escalopes, Fillets and Suprêmes of Rouen Duckling
Preparation info
- Difficulty
Easy
Appears in
Published 1903
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe