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Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles Recipe

Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles recipe  PDF


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
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 te ture. 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. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
401 people have voted
Last Reviewed on 2018-05-24



Thursday, May 24 2018 Download & Print Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles recipe  PDF   Duck recipes RSS   Thumsb up

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