Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles

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Servings: 8 servings Difficulty: Advanced
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Elegant stuffed duck legs and seared breast strips served with a rich blueberry demi-glace sauce
Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles recipe image
Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles recipe image
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Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 472.0

Description

This sophisticated French-inspired dish features tender duck legs stuffed with a savory forcemeat of veal, pork, and duck giblets, alongside crisp duck breast strips. The meal is elevated by a complex sauce made from roasted duck bones, demi-glace, and a sweet-tart blueberry reduction. The contrast between the rich, slow-cooked jambonnette and the seared aiguillettes creates a luxurious dining experience. Perfect for special occasions or holiday dinners, this recipe showcases classic technique with bold flavors. The earthy depth of the meat pairs beautifully with the bright acidity of the red wine vinegar and fresh blueberries, resulting in a balanced and unforgettable plate.

Directions

  1. Remove the giblets from the ducklings and set the liver and gizzard aside.
  2. Cut off each duck leg and thigh in one piece, then remove the breasts whole from the bone.
  3. Chop the remaining duck carcass and place it in a roasting pan with the chopped onion and carrot.
  4. Roast the carcass and vegetables at 400°F (204°C) for 45 minutes, or until the bones are deeply browned.
  5. Transfer the browned bones and vegetables to a large pot and add the demi-glace.
  6. Bring the mixture to a boil, then reduce heat and simmer gently for at least one hour to create a rich stock.
  7. While the stock simmers, place the reserved duck liver and gizzard into a food processor with the chopped veal and pork.
  8. Puree the meat mixture for a few seconds, then add the egg (use 2 eggs if they are small) and season with salt and pepper.
  9. Add the cognac and port wine to the processor and blend until the forcemeat is smooth and uniform.
  10. Carefully cut open the skin of the duck thighs and remove the thigh bone to create a pocket.
  11. Fill the pocket with the forcemeat stuffing and fold the skin back around it to seal.
  12. Wrap each stuffed leg tightly in buttered foil.
  13. Bake the wrapped legs in a 375°F (191°C) oven for one hour, or until the internal temperature reaches 165°F.
  14. In a small saucepan, combine the sugar and water. Heat carefully until the sugar caramelizes.
  15. Stir in the red wine vinegar and cook until the mixture becomes syrupy.
  16. Strain the duck bone stock and stir the syrupy vinegar mixture into the brown sauce.
  17. Simmer the sauce for 5 minutes, then stir in the blueberries and cook briefly until just heated through.
  18. Heat the peanut oil in a skillet over medium-high heat.
  19. Sear the duck breasts skin-side first until the skin is crispy and browned.
  20. Remove the breasts from the pan, peel off the skin, and sear the meat side briefly until cooked to desired doneness.
  21. Slice the duck breasts into thin strips (aiguillettes).
  22. Serve the stuffed duck legs alongside the sliced breast strips, spooning the blueberry demi-glace sauce over the top.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 472.0kcal
% Daily Value *
Total Fat 22.8g36%
Saturated Fat 8.0g40%
Cholesterol 254.2mg85%
Sodium 180.2mg8%
Total Carbohydrate 5.1g2%
Dietary Fiber 1.1g5%
Sugars 2.5g
Protein 57.8g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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