Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles
Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles, a duck recipe with simple ingredients and a clear step-by-step method. Home cooking from the.
Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles
Ingredients
- 2 ea Ducklings, with giblets
- 1 md Onion, chopped
- 1 md Carrot, chopped
- 2 c Demi-glace
- 4 oz Veal, shoulder, chopped
- 4 oz Pork, tenderloin, chopped
- 1 lg Egg
- Salt (to taste) Pepper (to taste) 2 oz Cognac
- 2 oz Wine, port
- 1/4 c Sugar
- 1/4 c Water
- 2 oz Vinegar, wine, red
- 1 pt Blueberries
- 2 tb Oil, peanut
Method
- Remove the duck giblets and set aside.
- Cut off each leg and thigh in one piece.
- Remove breasts whole from the bone.
- Chop the duck carcass and put it into a roasting pan with the onion and carrot.
- Roast for 45 minutes at 400 F or until the bones are brown.
- Put browned bones and vegetables in a pot and add the demi-glace.
- Bring to a boil and simmer gently for an hour or more.
- Put the reserved liver and gizzard into a food processor with the veal and pork.
- Puree a few seconds and add egg (2 eggs if they are medium sized or smaller).
- Season with salt and pepper and continue to process.
- Add cognac and port and blend to a smooth texture.
- Carefully cut open the thigh of the duck and cut out the thigh bone.
- Fill the pocket created with the stuffing and fold the skin around it.
- Wrap the leg in buttered foil and bake in a 375 F oven for an hour or until the internal temperature is 165 F.
- Caramelize the sugar and water carefully and add vinegar.
- Cook until syrupy and strain in the duck-enriched brown sauce.
- Stir and simmer for 5 minutes and add blueberries.
- Heat oil and brown reserved breasts, skin side first.
- Remove from pan, cut off skin, and brown the breast again.
- Slice the browned breasts into strips and serve with the stuffed legs and sauce.
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