Rouen Duckling en Chemise (Cooked in a Bladder)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Rouen duckling
- The stuffing given for Caneton farci à la Rouennaise
- A bladder
- A strong brown fond
- Sauce Rouennaise
Instructions
- Stuff the duckling as for the Rouennaise preparation and truss it as for an Entrée.
- Slide it into a well-soaked bladder and tie the opening of the bladder at the rump end.
- Wrap the bladder in a napkin and tie that in the same way.
- Poach very gently for about 45 minutes in a very strong brown fond.
- To serve, remove the napkin and leave the duckling inside the bladder; send a sauce Rouennaise separately.