118 Fillets of Duck Breast with Green Peppercorns

Name: Fillets of Duck Breast with Green Peppercorns (Aiguillettes de caneton au poivre vert)
Yield: For four people
Cuisine: French
Ingredients: 2 apples (Cox’s Orange Pippin or other sweet eating apple); 2 apricots (fresh or tinned without sugar); 2 apricots (fresh or tinned without sugar); 2 apricots (fresh or tinned without sugar); 2 ducks each weighing 1.5 kg (3¼ lb); 2 apples (Cox’s Orange Pippin or other sweet eating apple); 2 apples (Cox’s Orange Pippin or other sweet eating apple); 30 g (1 oz) button mushrooms; 25 cl (scant ½ pint) water; 25 g (1 oz) skimmed milk powder; 3 tablespoons armagnac; 8 tablespoons white wine; 3 tablespoons water which has been used to rinse a tin of green peppercorns (the liquid in the tin is too strong); 3 tablespoons water which has been used to rinse a tin of green peppercorns (the liquid in the tin is too strong); 8 tablespoons concentrated duck stock with all the fat removed; 20 g (¾ oz) green peppercorns; 20 g (¾ oz) red pimento cut into tiny cubes; 1½ tablespoons fromage blanc

Aiguillettes de caneton au poivre vert

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

2 ducks each weighing 1.5 kg (3¼ lb)
2

Europe
France
Main course
Lunch
Gluten-free
Mediterranean

Method

Preheat the oven to 250°C/500°F/Mark 10. Roast the ducks, having first removed legs and thighs in one piece, which can be used as suggested. Prick the skin of the birds before cooking so that the fat can run out. Cook fift