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
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
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.
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.
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