Aiguillettes de Col-Vert aux Mousserons des Prés

Name: Aiguillettes de Col-Vert aux Mousserons des Prés
Cuisine: France
Ingredients: ground-nut oil; red wine; butter; crème fraîche; ducks; brandy; mushrooms; filets mignons; breasts; shallot; demi-glace; shallots; water; carcass; oysters; parsley; foie gras; duck livers; bouquet garni

Preparation info

Difficulty
Complex

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

Remove the duck livers and put them through a sieve with some foie gras; keep to one side in a cool place.

Roast whole seasoned ducks in a hot oven with ground-nut oi