Caneton d'Aylesbury à l'Anglaise (Aylesbury Duckling, English Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 Aylesbury duckling
- sage
- Apple-Sauce; or melted red-currant jelly; or Cranberries-sauce
Instructions
- Stuff the duckling with sage.
- Roast it as the Caneton Nantais, which the book gives as its equivalent.
- Serve it with Apple-Sauce, or, in its place, melted red-currant jelly or Cranberries-sauce.