Aiguillette de Caneton Glacé Rouennaise

Preparation info

    • Difficulty

      Easy

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About

Method

Roast a duckling until it is just cooked. Remove it from the oven and let it cool. Lift the meat from the carcass. Break up the carcass and the bones. Put these into a large saucepan with a mirepoix of vegetables