Caneton a la Cuiller
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Braise the duckling with Madeira, and cook it well.
- Put into a terrine just large enough to hold it;
- cover with the braising-liquor, strained through a napkin, and combined with enough aspic jelly to completely coat the duckling.
- Leave to cool.
- When about to serve, clear the surface of grease, first by means of a spoon, then with boiling water, and dish on a napkin.
Plating
Cookware for this recipe
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Casserole pot
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Sieve