3920 Caneton d’Aylesbury Rôti à l’Anglaise

Roast Aylesbury Duckling, English Style

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The Aylesbury duckling is the equivalent of the Nantes duckling. It is generally stuffed with sage and onion stuffing before roasting and the most usual accompaniment is Apple Sauce; this can be replaced with melted redcurrant jelly or Cranberry Sauce.