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Caneton Roti (Roast Duckling)
From A guide to modern cookery, 1909
Serves 1
Commonly accompanied by Apple Sauce.
Presented as published in 1909. 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
Nutrition per serving
303Calories
4 gProtein
50 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories303 kcal
Protein3.7 g
Carbohydrates50 g
Fiber0.6 g
Sugars37 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.3 g
Cholesterol19 mg
Sodium28 mg
Potassium272 mg
Calcium15 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C82 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate6.1 mcg
Choline10 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 352. The excerpt below is the record exactly as published.
CANETON ROTI (Roast Duckling) Aylesbury duckling, which is equal to the Nantes variety, is generally stuffed with Sage and Onions before being roasted. Its most usual adjunct is Apple Sauce, which is sometimes replaced by melted, red-currant jelly or a Cranberry Sauce
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