Name: Aiguillettes of Mallard with Wild Mushrooms (Aiguillettes de col-vert aux mousserons des prés)
Prep time: 1 h
Cook time: 18 min
Total time: 1 h 18 min
Yield: For four people
Cuisine: French
Ingredients: 2½ tablespoons cognac; a sprig of parsley, chopped; salt, freshly-ground pepper; 2 plump mallards; 250 ml (scant half pint) demi-glace or water; 4 shallots; a bouquet garni; 150 ml (¼ pint) double cream; 10 g (⅓ oz) fresh foie gras; 2½ tablespoons arachide oil; 400 ml (⅔ pint) red Burgundy; 80 g (2¾ oz) butter; 500 g (1 lb 2 oz) wild mushrooms (millers)

Preparation info

For
four
people

Difficulty
Medium
Ready in
1 hr 20

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

2 plump mallards
10 g (⅓ oz) fresh foie gras

Method

The ducks

Choose young birds - you can tell their age by the flexibility of the beak. Pluck, singe and clean them, cut off the tail or parson’s nose and truss them. Take out the liver, discarding the gall-bladder and the greenish parts surrounding it, and press through a sieve with the foie gras. Reserve the liver mixture in a cold p