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Aiguilettes de Canard au miel & pommes de terre a la Sarladaise

17/12/2012

3 Comments

 
Another long-ignored part of the duck was the aiguillettes, the long tails of the duck fillets that you can buy separately. They used to be very cheap, and are still reasonably priced. This is one of Bruno’s favorite dishes

Aiguilettes de Canard au miel for 4
  • 1 pound of duck breast fillets
  • 2 tablespoons butter
  • 2 tablespoons honey. (Bruno recommends chataigner (chestnut) honey from Perigord, available in most local markets.
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper to taste

In a heavy bottomed frying pan melt the butter over medium heat.

Turn the heat to high and quickly toss the duck fillets to seal and brown. Remove to a hot serving dish with a slotted spoon and season to taste. Lower heat to medium, stir in the honey and the vinegar, scraping up any bits on the bottom of the pan. Pour sauce over the duck fillets and serve, with Pommes a la Sarladaise and a green salad.

To go with a duck dish, Bruno likes petits pois, which are so good in the tins and glass jars that French supermarkets sell that it is hardly worth making them yourself. But no Perigord dish, least of all duck, is complete without the local potatoes, made into something heavenly in the style of the town of Sarlat.

Pommes de terre a la Sarladaise for 4

  • 5 large waxy potatoes, peeled and thinly sliced
  • 3 tablespoons duck fat
  • 1 large bunch parsley, finely chopped
  • 3 cloves garlic, peeled and finely chopped

Wash the sliced potatoes in several changes of fresh water to remove the starch. Drain and dry on a clean kitchen cloth.

Heat the duck fat over medium heat in a large heavy-bottomed frying pan, add the potatoes and toss carefully to coat in the fat. Fry gently, tossing regularly till the potatoes begin to brown. Add the garlic and parsley, fold in well to incorporate. Once most of the potatoes have begun to crisp, turn out onto a warmed dish and serve.
3 Comments
Alan Smith
5/11/2018 04:30:25 am

Wonderful novels, which strike so many chords with Francophiles!
This recipe for Aiguilettes de Canard differs markedly from Bruno's preparation on p. 100 of "The Resistance Man". It leaves out the whole-grain mustard, and the marinating.
However, I would really like guidance as to the length of time Bruno, for his version, cooked the prepared aiguilettes in the oven, and at what temperature. Can you please advise.
More Bruno for Christmas!

Reply
Martin link
24/11/2018 06:25:39 am

I'm afraid the cooking time will vary depending on the size of the fillets in question!

Reply
Ian Moram
25/11/2021 07:18:34 am

I will be cooking this on Satuday 27-11-2021. If it is as good as the lamb shank dish I will be happy

Reply



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