Chapter XVI · Poultry (Volaille) · No. 1766
Built upon: No. 250Poëlings
1766—Caneton Glacé aux Mandarines
No. 250, Poëlings the duckling, and let it cool in its liquor.
When it is quite cold, set it on its back; glaze it with aspic jelly, and place it on a low rice or carved-bread cushion lying on a long dish.
Surround it with emptied tangerines, filled with cold mousse made from ducklings’ livers and foie gras. Alternate the tangerines with small timbales of aspic, combined with the No. 250, Poëlings-liquor and the juice squeezed from the sections of the tangerines.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1766, p. 561. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →