3476 Caneton Rouennais à la Presse

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Roast the duckling for 20 minutes and send it to the table immediately, where it is finished as follows;

Remove the legs and keep for another use, cut the breasts into thin slices and arrange them overlapping on a warm dish; season them.

Chop up the carcase and press it, sprinkling with some good red wine. Add a little brandy to this juice and sprinkle it over the sliced duck; reheat the dish thoroughly over the chafing lamp without allowing it to boil and serve immediately.