Aiguillettes of Duckling with Oranges from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 fille...
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Cooking tools:
- Baster
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- duck
- oranges
- compote of oranges
- potato
- breast
- castor sugar
- water
- pips
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