Dodine of Boned and Stuffed Duck with Cognac and Madeira

Dodine de Canard au Cognac et Madère

Preparation info

  • For

    4 to 6

    • Difficulty


    • Ready in

      4 hr

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

The word dodine comes from the French language of the fourteenth century and is applied to any bird served cold, boned and stuffed with an aromatic mixture and laced with spirits. In this version it is filled with pork, veal, chicken and duck livers, eggs, mushrooms, shallots and truffles. Mademoiselle Ray took out every bone, then magically reshaped the duck around its stuffing, sewing it at the seams, then gently roasting it, and finally glazing it with Port. At table, it looked so