3477 Caneton farci à la Rouennaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff the duckling with stuffing for Rouen duckling and roast it in a hot oven for 25-30 minutes according to size. Serve accompanied with Sauce Rouennaise.

If serving the duckling cut into portions, remove the legs and cut slits on the inside parts, season with salt and pepper and grill them.

Cut off the breast in thin slices and arrange on both sides of a long dish, place the stuffing in the centre and a grilled leg at each end of the dish. Chop the carcase roughly and press it adding a little brandy and a squeeze of lemon juice; add these juices to some Sauce Rouennaise and lightly coat the pieces of duck with it. Serve the remainder of the sauce separately.