Caneton Glace aux Cerises

Ingredients

• the duckling
• brown chaud-froid sauce
• a mousse made from the remains of the meat, the duckling’s liver, and some foie gras

Method

1. 1

   Roast the duckling, and keep it underdone.

2. 2

   When cold, remove the breast and bones to form a case with the carcass.

3. 3

   Cut each fillet into eight thin slices; coat them with brown chaud-froid sauce, and decorate with truffles.

4. 4

   Fill the carcass with mousse, shape it to imitate the convex breast of the bird, glaze with aspic, and refrigerate.

5. 5

   When firm, lay the chaud-froid-coated collops upon it, and set the piece in a deep dish surrounded with cold, stoned, morello cherries poached in Bordeaux wine, covered with aspic jelly.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 324. The excerpt below is the record exactly as published.

CANETON GLACE AUX CERISES Roast the duckling, and keep it underdone. When it is quite cold, remove the breast, and remove the bones in such wise as to form a case with the carcass. Cut each fillet into eight thin slices; coat them with a brown chaud- froid sauce, and decorate with truffles. Fill the carcass with a mousse made from the remains of the meat, the duckling’s liver, and some foie gras

Cook this with the app: pantry check, scaling, and the assistant.