Duck aiguillettes in blackcurrant sauce

By Matthieu

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Rate this recipe 3.2/5 (138 Votes)

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Ingredients

8 small Duck Aiguillettes
20 cl veal stock
10 cl of white wine
1 small shallot
8 cl blackcurrant
60 grams of buerre
16 cashews
1 packet of lambs lettuce
salt
pepper

Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

Fry the duck with 10 grams of butter and set aside.

Step 2

Caramelise the juices, then deglaze with white wine, add the finely chopped shallot, let it reduce, add the veal stock and blackcurrant.
Finally thicken the sauce with butter.
Adjust the seasoning.

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