poêlé a Rouen duckling and allow it to become cold in the pan.

When cold, trim the underside of the duckling flat then glaze it with jelly; place on a low base of bread or rice set on an oval dish.

Surround with emptied tangerines filled with a Mousse made from the duck’s liver and foie gras, alternating them with small moulds of aspic jelly, combined with the juices from the cooking and the juice from the flesh of the emptied tangerines. The last are best moulded in small dariole moulds.