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Aiguillettes of domestic duck with sweet and sour Ground cherry Sauce
« Ingredients » |
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4
100 ml
4
1 tbsp
6 tbsp
300 ml
300 ml
150 g
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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
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« Preparation »
- 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.
By Paul-André Moreau
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