Duck Aiguillettes with Honey and Balsamic Vinegar

Pink and tender meat, quickly seared to keep its juices. The short, glossy, and syrupy sauce coats every piece with a balance of honey sweetness and vinegar acidity.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 306
• Protein: 26 g
• Carbs: 10 g
• Fat: 14 g

Ingredients

• 500 g Duck aiguillette ( trimmed )
• 2 piece Shallot ( minced )
• 2 tbsp Honey
• 3 tbsp Balsamic vinegar
• 1 tbsp Duck fat
• 20 g Salted butter ( cold, diced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Veal stock concentrate ( liquid or reconstituted )

Instructions

1. Trim the meat

   Remove the small white central nerve from the aiguillettes with the tip of a knife to prevent them from shrinking during cooking. Finely mince the shallots.

2. Sear the aiguillettes

   Heat the duck fat in a stainless steel pan. When smoking hot, lay the aiguillettes. Sear for 1 minute per side to get a nice brown color. They should remain soft to the touch. Remove and keep warm.

3. Sauté and deglaze

   In the same pan, sauté the shallots without browning. Pour in the balsamic vinegar to deglaze the cooking juices by scraping the bottom with a spatula. Add the honey.

4. Reduce and finish with butter

   Add the veal stock. Reduce over high heat until the sauce becomes syrupy and coats the spoon. Off the heat, whisk in the cold butter to bind and glaze the sauce.

Chef's tips

• Never cook past the 'pink' stage for aiguillettes, or they will become dry and tough like leather.
• If the sauce reduces too much and becomes sticky, loosen it with a tablespoon of hot water.
• Use a stainless steel pan rather than non-stick to encourage the formation of pan juices.

Storage

Best eaten immediately. Reheating toughens duck meat.