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Aiguillettes of domestic duck with sweet and sour Ground cherry Sauce

« Ingredients »
4
100 ml
4
1 tbsp
6 tbsp
300 ml
300 ml
150 g
Filets of duck breast
Flambee liqueur (Liqu'OR)
Shallots
Butter
Ground cherry vinegar
Ground cherry syrup (see ground cherry sauce)
Semi-glazed sauce
Sweet butter

« Preparation »
  1. In a frying pan, sear the filets of duck on all sides. Remove the fat, deglaze and Flambee with the liqueur (Liqu'OR).
  2. Place the duck on an oven pan and finish cooking in the oven at 250o for around 15 mins.
  3. 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.
  4. 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.
By Paul-André Moreau
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