Caneton Rouennais a la Presse
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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
Chef Wood
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- Roast the duckling for twenty minutes, and send it instantly to the table, where it should be treated as follows:—Remove the legs, which are not served;
- carve the fillets into fine slices, laid one against the other on a lukewarm dish.
- Chop up the carcass and press it, sprinkling it the while with a glassful of good red wine.
- Collect the gravy;
- add thereto a few drops of brandy, and with this liquor sprinkle the slices of breast, which should have been well seasoned.
- Put the dish on a chafer, and thoroughly heat without allowing to boil.
- Serve instantly.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board