Cold Soufflé of Duckling with Orange

Ingredients

• The elements of the Caneton glacé aux Cerises
• Jelly
• Oranges
• Bigarade (bitter orange) juice
• Curaçao

Instructions

1. Proceed as for the Caneton glacé aux Cerises, dit Montmorency, but use the aiguillettes in the Mousse instead of chaud-froiding them.
2. Set a layer of jelly in the bottom of a square dish and dress the piece on it.
3. Trim orange quarters to the flesh and arrange them around the piece.
4. Make a jelly with bigarade juice, adding 2 small glasses of curaçao per litre of jelly, and cover the orange quarters with it.