Rouen Duckling with Port
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Rouen duckling
- Port
- Duckling gravy thickened with arrowroot
Instructions
- Roast the duckling in the casserole, keeping it underdone, and dress it.
- Deglaze the pan with a décilitre and a half of Port and reduce by half.
- Add the deglazing to 2 décilitres and a half of duckling gravy thickened with arrowroot.
- Serve this gravy separately.