Potage à la Rouennaise (Rouen Duckling Soup)

Ingredients

• 1 small Rouen duckling
• 1 litre clear sauce Espagnole
• 2 décilitres and a half excellent red wine
• 3 to 4 décilitres duck fumet
• the duckling's liver
• 1 shallot
• butter
• 150 grammes butter

Instructions

1. Roast a small Rouen duckling as for a Salmis, reserving one raw fillet for the garnish.
2. Bone the rest of the duckling and pound the flesh.
3. Add the pounded flesh to 1 litre of clear sauce Espagnole flavoured with duck fumet, together with 2 décilitres and a half of excellent red wine reduced by boiling to 1 décilitre.
4. Let it finish cooking gently for 10 minutes.
5. Pass through the étamine, complete with 3 to 4 décilitres of duck fumet, and heighten the seasoning.
6. Heat without letting it boil.
7. Separately, sauté the duckling's liver quickly in butter with the finely chopped shallot.
8. Pound the liver finely with 150 grammes of butter and pass it through a fine sieve or the étamine.
9. Just at the moment of serving, bring the soup to the point with this Beurre de foie.
10. Garnish with the reserved fillet, poached at the moment and cut in julienne or in fine escalopes.