3920 Caneton d’Aylesbury Rôti à l’Anglaise

Roast Aylesbury Duckling, English Style

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.