caneton à la rouennaise



  • masculine A Rouen duck strangled, plucked whilst warm, liver less the gall bladder returned to the cavity, spit-roasted for 15 to 30 minutes and skinned. Legs removed and thigh bones excised, brushed with butter, grilled and salted, wing removed, panéed and grilled and all, together with the sliced breast, served with a sauce made with juices pressed from the carcass, red wine, shallots and the sieved liver.