Caneton d la Bigarade
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 271. The excerpt below is the record exactly as published.
Caneton d la Bigarade ( Grilled Duckling, Bitter Orange Sauce). — Singe a young duckling, and split it down the back, open it and flatten well. Season with pepper and salt, and place it in a roasting tin with a little butter. Roast it for ten minutes or so in the oven, and finish till quite done over the grill. Cut it into neat joints, dish up, and serve with Bigarade sauce
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