Aiguillettes of Rouen Duckling with Cherries

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Prepare the aiguillettes as for Aiguillettes de Rouennais à la Bigarrade.
  2. Add a dash of Madeira to the pot-roasting fond at the same time as the veal gravy.
  3. Remove the fat, thicken the fond with arrowroot and pass it through the muslin.
  4. At the last moment add 200 grammes of stoned morello cherries.
  5. Arrange the cherries around the aiguillettes, coat the aiguillettes lightly with the thickened fond and serve the rest separately.

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