Stuffed Duckling à la Bordelaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- duckling
- stuffing as for Oie à la Bordelaise
- CANETON CHIPOLATA
- duckling
- sauce Demi-glace
- garniture Chipolata
Instructions
- Stuff and cook the duckling as for Oie à la Bordelaise, scaling the elements of the stuffing to the smaller bird.
- CANETON CHIPOLATA: braise the duckling.
- Reduce the braising stock and add to it the necessary quantity of sauce Demi-glace and a garniture Chipolata.
- Let the whole simmer together for a few minutes.
- Dish the duckling with the garnish around it.