Bon Appétit GAME & FOWL
RECIPE NAME:  AIGUILLETTES DE CANARD
RECIPE BY: BON APPETIT!
SERVING SIZE: 4
PREPARATION TIME: -
 INGREDIENTS:
2 - ducklings with giblets
1 - onion chopped
1 - carrot chopped
2 cups demi-glace -
4 ounces veal shoulder, chopped
4 ounces pork tenderloin, chopped
1 large egg -
- - salt, pepper -
2 ounces cognac -
2 ounces port -
1/4 cup sugar -
1/4 cup water -
2 ounces red wine vinegar -
- - blueberries -
2 tablespoons peanut oil -
 
DIRECTIONS:
  • Remove the duck giblets and set aside.
  • Cut off each leg and thigh in one piece.
  • Remove breasts whole from the bone.
  • Chop the duck carcass and put it into a roasting pan with the onion and carrot.
  • Roast for 45 minutes at 400F or until the bones are brown.
  • Put browned bones and vegetables in a pot and ad the demi-glace.
  • Bring to a boil and simmer gently for an hour or more.
  • Put the reserved liver and gizzard into a food processor with the veal and pork.
  • Puree a few seconds and add egg (2 eggs if they are medium size or smaller).
  • Season with salt and pepper and continue to process.
  • Add cognac and port and blend to a smooth texture.
  • Carefully cut open the thigh of the duck and cut out the thigh bone.
  • Fill the pocket created with the stuffing and fold the skin around it.
  • Warp the leg in buttered foil and bake in a 375F oven for an hour or until the internal temperature is 165F.
  • Caramelize the sugar and water carefully and add vinegar.
  • Cook until syrupy and strain in the duck-enriched brown sauce.
  • Stir and simmer for 5 minutes and add blueberries.
  • Heat oil and brown reserved breasts, skin side first.
  • Remove from pan, cut off skin, and brown the breast again.
  • Slice the browned breasts into strips and serve with the stuffed legs and sauce.
Notes - Comments: 

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