Rouen Duckling with Champagne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Rouen duckling
- Dry Champagne
- Thickened veal fond
Instructions
- Pot-roast the duckling as in the preceding recipes.
- Add 3 décilitres of dry Champagne to the fond and reduce.
- Complete with a décilitre of thickened veal fond and pass through the muslin.
- Dress the duckling and serve the fond separately in a sauceboat.