3474 Mousses and Mousselines of Rouen Duckling

Method

These are made in the same way and in the same proportions as Mousses and Mousselines of chicken; however, the only suitable sauces to serve with them are Sauce Rouennaise and Sauce Bigarade and the only suitable garnishes are orange segments, cherries and purees or creams of vegetables.

Loading
Loading
Loading