Duck aiguillettes glazed with balsamic caramel and ceps
Just because you want to treat yourself doesn’t mean you have to spend hours in the kitchen. With good ingredients, you can enjoy quick little dishes. Today I’m suggesting duck aiguillettes (thin strips cut from the breast) glazed with a balsamic caramel, with ceps. I appreciate that not everyone has ceps. You can replace them with other mushrooms, brown chestnut mushrooms for example. You can add a purée of potato, celeriac or sweet potato if you want a complete meal.
Preparation
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Step 1
Cook the ceps in butter or olive oil for 20 to 30 minutes depending on your taste. Season with salt. Add a little parsley at the end of cooking.
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Step 2
Brown the duck aiguillettes in a pan with a little butter or olive oil. Season with salt and pepper.
When they’re done, put them with the ceps and cover so they stay warm and become more tender.
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Step 3
In the pan where the aiguillettes cooked, reduce the balsamic vinegar and the sugar until the mixture is syrupy.
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Step 4
Onto warm plates (5 minutes in the oven at 85°C), put the aiguillettes, the ceps and the sauce.
Serve at once with a nice green salad
Recipe photos
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