3479 Soufflé de Caneton Rouennais

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Poêlé the duckling keeping it underdone.

Remove the breasts and keep them warm. Cut off the top of the carcase with a pair of scissors leaving the bottom in the form of a container.

Make a Mousseline forcemeat with the liver of the duck plus the flesh of another half duck, 100 g ( oz) raw foie gras and 1 egg white. Fill the empty cascase with this forcemeat shaping it to its original form. Tie a strip of buttered greaseproof paper around to keep it in shape, place in a small pan, cover with a lid and cook in a warm oven for 20 minutes. With some of the same forcemeat mixed with an equal amount of foie gras puree, fill sufficient tartlet cases and cook them at the same time as the souffle.

Place the duckling at the last moment on a dish, surround with the tartlets each with a slice of the reserved breasts on top. Serve accompanied with Sauce Rouennaise.