Chaudfroid de Caneton a l'Orange

Ingredients

• three ducklings
• i pint of Brown sauce
• i gill of veal stock
• i gill of meat jelly
• i pony of brown Curacao
• the juice of i orange
• the finely shredded and parboiled outer rind of i orange
• add a little soaked and melted gelatine

Method

1. 1

   Carefully roast the ducklings, then lift the breasts and legs, remove the skin and trim nicely.

2. 2

   Prepare the sauce by reducing the Brown sauce with veal stock and meat jelly until only a pint remains.

3. 3

   Add brown Curacao, orange juice, and orange rind.

4. 4

   Chill the sauce and if not firm enough, add gelatine.

5. 5

   Coat the duck pieces with the sauce, decorate with truffles and egg white, brush with melted jelly, and serve with chopped jelly.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 14. The excerpt below is the record exactly as published.

Chaudfroid de Caneton a l'Orange — Chaudfroid OF Duckling, Orange Flavor. Carefully roast three ducklings, and when cold, lift the breasts and legs, remove the skin and trim nicely. Prepare an orange Chaudfroid sauce as follows: — Pour into a saucepan i pint of Brown sauce, reduce with I gill of veal stock and i gill of meat jelly until there is but i pint left, add i pony of brown Curacao, the juice of i orange and tiie finely shredded and parboiled outer rind of i orange. Before using put a little on ice, and if not firm enough add a little soaked and melted gelatine

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