Rouennaise sauce

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Duck with rouennaise sauce

Sauce rouennaise is a specialty of Norman cuisine and is named after the city of Rouen . It is preferably served with duck dishes and poached eggs and consists partly of the blood and meat juice of a duck. The carcass is pressed with a duck press . A stock of shallots seared in butter is added, which has been quenched with sparkling apple wine (cider). If no duck juice is available, the basic brown sauce and finely chopped duck liver must be added.

Individual evidence

  1. CuisinealaFrancaise.com: Sauce rouennaise. Retrieved March 7, 2018 (French).