{"id":16064,"date":"2018-10-22T10:10:23","date_gmt":"2018-10-22T10:10:23","guid":{"rendered":"https:\/\/delmondfoiesgras.com\/?post_type=dt_portfolio&#038;p=16064"},"modified":"2018-10-22T13:02:21","modified_gmt":"2018-10-22T13:02:21","slug":"duck-aiguillettes-with-verjuice","status":"publish","type":"dt_portfolio","link":"https:\/\/delmondfoiesgras.com\/en\/gamme\/duck-aiguillettes-with-verjuice\/","title":{"rendered":"Duck aiguillettes with verjuice"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;14891&#8243; img_size=&#8221;large&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;15489&#8243; img_size=&#8221;full&#8221;][vc_column_text css=&#8221;.vc_custom_1540211672047{margin-top: -10px !important;}&#8221;]<span style=\"color: #e50046;\"><strong>Ingredients\u00a0:<\/strong><\/span><br \/>\n\u2013 12 duck aiguillettes (duck slivers)<br \/>\n\u2013 1 knob of butter<br \/>\n\u2013 Olive oil<br \/>\n\u2013 1 onion<br \/>\n\u2013 2 or 3 carrots<br \/>\n\u2013 1 bouquet garni (thyme, bay leaves, parsley, celery stick\u2026.)<br \/>\n\u2013 1 jar of grapes with verjuice<br \/>\n\u2013 12cl of verjuice<br \/>\n\u2013 12cl of dry white wine<br \/>\n\u2013 12cl of chicken stock<br \/>\n\u2013 Salt and ground pepper[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]1 \u2022 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.<\/p>\n<p>2 \u2022 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.<\/p>\n<p>3 \u2022 Add the verjuice and the chicken stock. Then add the aiguillettes together with the bouquet garni and simmer over low heat until candied.<\/p>\n<p>4 \u2022 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.<\/p>\n<p>5 \u2022 Arrange the duck on an individual plate, drizzle the sauce over the top and serve with grapes!<\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #e50046;\"><strong><br \/>\n<\/strong><\/span><span style=\"color: #d30240;\"><strong>Presentation of the dish:<\/strong> <\/span>a thin slice of fennel cooked &#8220;Al Dente&#8221; in the sauce and a peeled, seeded raw tomato wedge!<\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\u2022 Saut\u00e9 salt and pepper duck wings in a casserole on high heat with a little hot butter and olive oil until golden brown on all sides. Reserve them as you go on a plate or dish.<\/p>\n","protected":false},"author":1,"featured_media":15819,"comment_status":"closed","ping_status":"closed","template":"","dt_portfolio_category":[60],"dt_portfolio_tags":[],"class_list":["post-16064","dt_portfolio","type-dt_portfolio","status-publish","has-post-thumbnail","hentry","dt_portfolio_category-recipes","dt_portfolio_category-60","description-off"],"_links":{"self":[{"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/dt_portfolio\/16064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/dt_portfolio"}],"about":[{"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/types\/dt_portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/comments?post=16064"}],"version-history":[{"count":1,"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/dt_portfolio\/16064\/revisions"}],"predecessor-version":[{"id":16066,"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/dt_portfolio\/16064\/revisions\/16066"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/media\/15819"}],"wp:attachment":[{"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/media?parent=16064"}],"wp:term":[{"taxonomy":"dt_portfolio_category","embeddable":true,"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/dt_portfolio_category?post=16064"},{"taxonomy":"dt_portfolio_tags","embeddable":true,"href":"https:\/\/delmondfoiesgras.com\/en\/wp-json\/wp\/v2\/dt_portfolio_tags?post=16064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}