77 Fillets of Duck Breast with Green Peppercorns

Preparation info
  • For


    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

Aiguillettes de caneton au poivre vert ‘A fresh seasoning for duckling’


Main ingredients

  • 2 ducks each weighing 2 kg 400 g (5 lb


Preparing the ducks

  1. Remove the legs and thighs of the ducks. Lie one of the ducks on one side with the tail end to the left and sliding a knife between the leg and the body as near to the carcase as you can, at the same time, with the left hand, pulling the leg away from the carcase. Repeat the process, lying the duck on its other si