Mousse and Mousselines of Rouen Duckling

Ingredients

• Rouen duckling flesh
• The other elements of the Mousses and Mousselines de volaille
• Sauce Rouennaise or sauce Bigarrade
• Garnish: quarters of oranges

Instructions

1. Prepare the mousse or mousselines following the proportions and methods given for the Mousses and Mousselines de volaille, using Rouen duckling.
2. Serve them with no sauce other than sauce Rouennaise or sauce Bigarrade.
3. Garnish only with quarters of oranges, cherries, or purées or creams of vegetables.