3483 Caneton à la Cuiller

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.