Duckling à la Cuiller (Duckling Tender Enough for a Spoon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Duckling
- A Madeira braising fond
- Jelly
Instructions
- Braise the duckling in a Madeira fond, keeping it very well cooked.
- Put it in a terrine that just holds it.
- Pass the braising fond through a napkin, add enough jelly for the duckling to be well covered, and pour it over.
- Let it cool.
- At the moment of serving, remove the fat from the top of the terrine as directed for the Terrine de Poularde, and dress on a napkin.