3475 Caneton Rouennais au Porto

Method

Roast the duckling en Casserole keeping it underdone.

Deglaze the pan with dl (5 fl oz or U.S. cup) Port wine, reduce by half, remove the fat, pass through a fine strainer then add to 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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