Old fashioned aiguillettes (thin slices) of duck
For 4 people:
16 aiguillettes of duck
1 tablespoon of thick cream
1 tablespoon of whole grain mustard
- Take the nerves out of the aiguillettes.
- Sauté them quickly with a bit of duck fat. They should remain slightly pink. Add salt and pepper and reserve to keep warm.
- In the same pan, over low heat, add the cream and the mustard. Add a bit of water. Bring the aiguillettes back in to the pan and heat them through.
Serve immediately.
Open a bottle of red AOC Bergerac
(to be consumed with moderation)