– 12 duck aiguillettes (duck slivers)
– 1 knob of butter
– Olive oil
– 1 onion
– 2 or 3 carrots
– 1 bouquet garni (thyme, bay leaves, parsley, celery stick….)
– 1 jar of grapes with verjuice
– 12cl of verjuice
– 12cl of dry white wine
– 12cl of chicken stock
– Salt and ground pepper
1 • In a saucepan over high heat, fry the salted and peppered duck aiguillettes, with a bit of butter and olive oil, until browned on both sides. Set aside on a plate or a dish.
2 • If necessary, degrease the saucepan. Then, add the onion and the finely chopped carrots. Sweat the garnish and stir from time to time to avoid burning. When the onions are translucent, pour in the white wine and bring to boil to evaporate the alcohol.
3 • Add the verjuice and the chicken stock. Then add the aiguillettes together with the bouquet garni and simmer over low heat until candied.
4 • Remove the aiguillettes and keep warm. Strain the stock through a fine sieve. If still too liquid, reduce the stock and off the heat, add a small jar of grapes with verjuice preliminary drained and a generous knob of butter to thicken the sauce and make it smooth and shiny. Taste for seasoning.
5 • Arrange the duck on an individual plate, drizzle the sauce over the top and serve with grapes!
Presentation of the dish: a thin slice of fennel cooked “Al Dente” in the sauce and a peeled, seeded raw tomato wedge!