Aiguillettes of Duckling with Oranges

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
For the Aiguillettes
For the Compote of Oranges
To serve with
Instructions (6)
  1. Roast a duck for twenty minutes, keeping it well basted while cooking.
  2. Take off the breast and cut in nice neat slices.
  3. Arrange these on a potato border.
  4. Serve Bigarade sauce over the fillets with a compote of oranges in the centre.
Compote of Oranges
  1. Peel the oranges, divide them into their natural divisions, remove the pips and skin.
  2. Warm over boiling water between two plates adding a pinch of castor sugar if required.
Original Text
Aiguillettes of Duckling with Oranges. (Aiguillettes de Caneton aux Oranges.) Roast a duck for twenty minutes, keeping it well basted while cooking. Then take off the breast and cut in nice neat slices; arrange these on a potato border and serve Bigarade sauce over the fillets with a compote of oranges in the centre. Compote of Oranges—Peel the oranges, divide them into their natural divisions, remove the pips and skin, and warm over boiling water between two plates adding a pinch of castor sugar if required.
Notes
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