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Caneton Rouennais au Porto
From A guide to modern cookery, 1909
Serves 4
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
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 322. The excerpt below is the record exactly as published.
CANETON ROUENNAIS AU PORTO Roast the duckling ‘‘ en casserole,’’ keeping it only just done. Swill with one-fifth pint of port wine; reduce to half, and add this reduced swilling-liquor to one-half pint of duckling gravy, thickened with arrowroot
Cook this with the app: pantry check, scaling, and the assistant.