By Auguste Escoffier
Roast the duckling en Casserole keeping it underdone.
Deglaze the pan with 1½ dl (5 fl oz or ⅝ U.S. cup) Port wine, reduce by half, remove the fat, pass through a fine strainer then add to 2½ dl (9 fl oz or 1⅛ U.S. cups) duck gravy thickened with arrowroot.
Serve the duckling accompanied with the sauce.
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