Escalopes, Fillets and Suprêmes of Rouen Duckling

Ingredients

• Rouen duckling suprêmes
• Butter

Instructions

1. Lift the suprêmes and cut each into two or three escalopes according to the size of the duckling.
2. Flatten them lightly and trim them.
3. Range them in a generously buttered sautoir and cover them with a buttered paper.
4. Poach them dry, keeping them very rare.
5. Garnish them as for the aiguillettes.