Aiguillettes of domestic duck with sweet and sour Ground cherry Sauce
|« Ingredients »|
Filets of duck breast
Flambee liqueur (Liqu'OR)
Ground cherry vinegar
Ground cherry syrup (see ground cherry sauce)
« Preparation »
By Paul-André Moreau
- In a frying pan, sear the filets of duck on all sides. Remove the fat, deglaze and Flambee with the liqueur (Liqu'OR).
- Place the duck on an oven pan and finish cooking in the oven at 250o for around 15 mins.
- In the frying pan, add the butter, sweat the shallots, deglaze with vinegar, reduce, add the syrup, the semi-glazed sauce and cook for 5 or 6 mins. Fix the butter sauce.
- After letting the filets of duck stand, cut them in aiguilettes (strips), and serve them with sauce, ground cherry sauce, and the vegetables of your choice.