Duck Aiguillette


 

Hello there friends! It has been a while since I posted on HomeCook. I wanted to apologise to you all for being absent this long and also to thank you for still being here. I have been so busy lately that the little free time I had I would use it to take care of myself and just relax. We're back now to have a new recipe every Sunday, so with no further ado, let's kick this come back with a duck aiguillette, mutli-colored tomatoes and roasted potatoes!


Ingredients for 2 persons:

  1. Five aiguillettes per persons

  2. Three potatoes

  3. Ten mutli-colored cherry tomatoes

  4. Fresh Parsley

  5. Fresh Coriandre

  6. Thyme

  7. Garlic

  8. Cream

Steps:

  1. Pre-heat your oven at 180°c.

  2. Clean and cut the potatoes however you want, not too thick if you don't want them to take forever to cook.

  3. In a recipient season your potatoes with salt, pepper and fresh parsley.

  4. On an oven pan put a parchment paper and then lay the potatoes on it. Leave it in the oven for 30 minutes.

  5. Ten minutes before the potatoes are done — In a pan add olive oil and butter, let it melt. Then add two to three thyme branches and two chopped garlic clove.

  6. Put salt and pepper on each side of the aiguillettes then put them in the pan and add the fresh coriander.

  7. Let the aiguillettes cook for one to two minutes on each side and then take out of the pan.

  8. Chop the cherry tomatoes in half and add them in the pan where you cooked your duck. Let them cook for two minutes before taking it out.

  9. Now, if you'd like to have a sauce, you can add 20cl of cream in the pan where you cooked the tomatoes and duck and let it reduce for a bit. If you have to add a bit of flour to thicken it.