Caneton Glace aux Mandarines

Ingredients

• the duckling
• aspic jelly
• cold mousse made from ducklings’ livers and foie gras

Method

1. 1

   Poéle the duckling, and let it cool in its liquor.

2. 2

   When cold, set it on its back; glaze it with aspic jelly, and place it on a low rice or carved-bread cushion on a long dish.

3. 3

   Surround it with emptied tangerines filled with cold mousse.

4. 4

   Alternate the tangerines with small timbales of aspic, combined with the poéling-liquor and juice from the tangerines.

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 MANDARINES Poéle the duckling, and let it cool in its liquor. When it is quite cold, set it on its back; glaze it with aspic jelly, and place it on a low rice or carved-bread cushion lying on a long dish. Surround it with emptied tangerines, filled with cold mousse made from ducklings’ livers and foie gras

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