Duckling à la Nivernaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- duckling
- carrots and onions
Instructions
- Braise the duckling as for Caneton braisé aux Navets.
- Replace the turnip garnish with the same quantity of glazed carrots and onions.
- Dish the bird with the garnish in bouquets around it.