Sauce Rouennaise

Preparation info
  • Makes about

    300 ml

    • Difficulty


    • Ready in

      15 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

One of the great Normandy specialities, ‘Caneton à la Rouennaise’, is virtually impossible to make outside a few restaurants even in Normandy itself. It requires a very fresh duckling and the method is to roast it lightly and then carve it and crush the carcase in a special press to extract the juices. These are added to a Sauce Rouennaise. No reason, though, why you should not serve the sauce with duckling roasted medium-rare in the usual way. By way of stuffing, soften a little chopped sh