Les aiguillettes de canard aux echalotes et aux cérises

The part of the duck that corresponds to the suprême of a chicken is called aiguillette, quite narrow strips of flesh from the part of the breast nearest the bone which are detached from the magret before the latter is sold or packaged. The aiguillette is quite distinct from the magret, which is removed from the carcass, leaving the aiguillette behind. They need very little cooking, like their chicken counterparts, and are popular for that reason. T