Skip to content

Beta This app is in Beta Testing

Caneton Molière

No ratings yet
France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. two oz. of sliced truffles
  2. one lb. of gratin foie-gras forcemeat
  3. two-thirds lb. of good sausage-meat
  4. Stock
  5. Madeira sauce
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.
  • 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

  1. Bone the duckling, and stuff it with one lb.
  2. of gratin foie-gras forcemeat, combined with two-thirds lb.
  3. of good sausage-meat.
  4. Set two rows of truffles in the middle of the thickest part of the forcemeat, lengthwise, along the duckling.
  5. Reconstruct;
  6. sew up the skin, wrap in a serviette, after the manner of a galantine, and poach in a stock made from the carcass.
  7. Glaze the duckling with some of this stock, strained, cleared of all grease, and reduced.
  8. With what remains prepare a Madeira sauce, and add thereto two oz.
  9. of sliced truffles.
  10. Dish the duckling, after having removed all stitches from it, and coat it with this sauce.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve