Caneton Nantaise à la Choucroute

Ingredients

• a piece of manied butter the size of an egg
• chopped parsley
• shallots
• two lbs. of sauerkraut
• one-half Ib. of salted breast of pork
• one-third pint of veal gravy
• one-sixth pint of white wine

Method

1. 1

   Insert the butter into the duckling with chopped parsley and shallots.

2. 2

   Truss the bird and brown it in the oven.

3. 3

   Place it in a stewpan lined for braising, moisten with veal stock and Rhine wine, and braise slowly.

4. 4

   Braise sauerkraut with salted pork, drain, and finish cooking with veal gravy and white wine until reduced.

5. 5

   Set sauerkraut around a dish, place the carved duck in the center, and coat with half-glaze sauce combined with the reduced braising liquor.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 320. The excerpt below is the record exactly as published.

—CANETON NANTAIS A LA CHOUCROOTE Take a piece of manied butter the size of an egg, and insert it into the duckling with chopped parsley and shallots. Truss the bird as for an entrée; brown it in the oven, and put it in a stewpan already lined for braising. Moisten, just enough to cover, with white veal stock and Rhine wine (in the proportion of two-thirds of the former to one-third of the latter), or ordinary good white wine, and braise slowly until cooking is completed. a POULTRY 555 Meanwhile, braise in the usual way two lbs. of sauerkraut with one-half Ib. of salted breast of pork. When it is three-parts done, drain it, and complete its cooking with one-third pint of veal gravy and one-sixth pint of white wine

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