Chapter XVII · Roasts and Salads · No. 1963
1963—Caneton Rôti (Roast Duckling)
Aylesbury duckling, which is equal to the Nantes variety, is generally stuffed with Sage and Onions before being roasted.
Its most usual adjunct is Apple Sauce, which is sometimes replaced by melted, red-currant jelly or a Cranberry Sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1963, p. 611. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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