3467 Aiguillettes de Rouennais à la Bigarade

Method

poêlé the duckling keeping it very underdone allowing only 20 minutes for a medium size one of 2-2¼ kg (4½-4¾ lb) in weight; remove the breasts, cut each lengthways into 10 thin slices and place them on a warm dish.

Add a little veal gravy to the cooking pan, bring to the boil, pass through a fine strainer and remove all the fat; finish as for a clear Sauce Bigarade.

Coat the slices of duck with a little of this sauce and serve the rest separately.

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