3475 Caneton Rouennais au Porto

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.