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Les aiguillettes de canard aux pruneaux
Duck aiguillettes with prunes
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2024
The South-West is prune country par excellence, so it is not surprising that ways have been found of marrying the fruit with duck. This is an attractive way of serving both, combining the richness of the bird with the sweetness of the prunes.
Ingredients
400 ml 6 tbsp 2 heapedtsp
Method
To make the sauce, put the wine, prune juice and honey in a saucepan, stir well and put over a low flame to reduce until syrupy.
Meanwhile, roll up a prune in each of the aiguillettes and secure with toothpicks. Season.
Heat the fat in a pan and sauté the aiguillettes briefly, turning them over to ensure even cooking, keeping them pink. Transfer to a serving dish,