Caneton Rouennais (Rouen Duckling)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Roast the Rouen duckling over a lively fire, in the oven or on the spit.
  2. For a bird of 2 kilos 400 gross, one kilo 450 once drawn, allow 25 minutes.

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