Caneton Glacé aux Cerises
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 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.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Roast the duckling, and keep it underdone.
- When it is quite cold, remove the breast, and remove the bones in such wise as to form a case with the carcass.
- Cut each fillet into eight thin slices;
- coat them with a brown chaud-froid sauce, and decorate with truffles.
- Fill the carcass with a mousse made from the remains of the meat, the duckling’s liver, and some foie gras, and shape it so as to imitate the convex breast of the bird.
- Glaze with aspic, and set in the refrigerator, that the mousse may harden.
- When the latter is firm, lay the chaud-froid-coated collops upon it, and set the piece in a deep, square dish.
- Surround with cold, stoned, morello cherries, poached in Bordeaux wine, and cover these with an aspic jelly flavoured with duckling essence.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife