Duckling à la Lyonnaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- duckling
- sauce Demi-glace
- small onions
- chestnuts
- consommé
Instructions
- Braise the duckling and finish the braising stock as a sauce Demi-glace.
- Cook the chestnuts in consommé and glaze them; glaze the small onions.
- Dish the duckling and surround it with alternating bouquets of onions and chestnuts.