Caneton Braisé a L’orange
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one-third pint of brown stock
- two-thirds pint of Espagnole sauce
Method
- This braised duckling must not be confused with roast duckling, which is also served “a l’orange,” for the two dishes are quite distinct.
- As in the case of the roast, this duckling may be prepared with Seville oranges;
- but, in this case, the sections of orange must not appear as garnish, owing to their bitterness, and only the juice is used for the sauce.
- Braise the duckling in one-third pint of brown stock and two-thirds pint of Espagnole sauce, and cook it sufficiently to allow of its being cut with a spoon.
- Clear the sauce of grease;
- reduce it to a stiff consistence;
- rub it through tammy, and add the juice of two oranges and one half-lemon to it, which should bring the sauce back to its original consistence.
- Now add a julienne of the blanched yellow part only of the rind of a half-orange and a half-lemon, but remember that the addition of the juice and rind of the orange and the half-lemon only takes place at the last moment, after which the sauce must not boil again.
- Glaze the duckling, dish it, coat it slightly with sauce, and surround it with sections of orange, skinned raw.
- Serve what remains of the sauce separately.