Aiguillettes of Duck with Beaujolais Sauce

Name: Aiguillettes of Duck with Beaujolais Sauce (Aiguillettes de canard beaujolaise)
Yield: For four people
Cuisine: French
Ingredients: 2 large ducks, each weighing about 2 kg (4½ lb); 100 g (3½ oz) butter; 750 ml (27 fl. oz) Beaujolais sauce; 1 carrot, sliced; 1 onion, sliced; a sprig of thyme; half a bay leaf; 200 g (7 oz) wild mushrooms in season (ceps, chanterelles, morels, etc.); 200 g (7 oz) wild mushrooms in season (ceps, chanterelles, morels, etc.); 200 g (7 oz) wild mushrooms in season (ceps, chanterelles, morels, etc.); 200 g (7 oz) wild mushrooms in season (ceps, chanterelles, morels, etc.); 60 g (2 oz) small silver onions; a dash of vinegar optional; 1 shallot, chopped optional; a pinch of sugar; salt, freshly ground pepper; salt, freshly ground pepper

Aiguillettes de canard beaujolaise

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

2 large ducks, each weighing about 2 kg (4½ lb)
100 g

Europe
France
Main course
Spring

Method

Cooking the ducks

Pre-heat the oven to Reg. 8/450°F/230°C.

Melt a little of the butter in a large enamelled iron casserole and put in the trussed ducks and their giblets - necks, wingtips, etc. Add the carrot, onion and herbs. Season well a