3483 Caneton à la Cuiller

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Braise the duckling in a Madeira-flavoured stock making sure that it is well cooked.

Place it in a Terrine just large enough to hold it and well cover with the braising liquid, passed through a clean cloth and to which a sufficient quantity of aspic jelly has been added. Allow to cool.

To serve

Remove all of the fat from the surface as indicated for Terrine de Poularde, and present the Terrine on a serviette on a dish.