3475 Caneton Rouennais au Porto

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

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.