Damien Pignolet

Vinaigrette with Meat or Poultry Jus

Preparation info
    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

This is excellent with a salad of diced confit duck leg and thin radish slices to follow a grilled duck breast.

Ingredients

  • 1 part grapeseed oil
  • 1 part walnut oil
  • ½ part

Method

  1. Combine the oils, melted meat or poultry glace and seasonings, then acidulate with the vinegar to taste.