🫙 From the Spice Rack
Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles
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...
maineasy
Ingredients8 items
Ingredients
- 2ea ducklings, with giblets
- 1medium onion, chopped
- 1medium carrot, chopped
- 2cup demi-glace
- 4ozveal, shoulder, chopped
- 4ozpork, tenderloin, chopped
- 1large egg
- 2ozwine, port
Directions
- 1
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, cho
- 2
Cut off each leg and thigh in one piece
- 3
Remove breasts whole from the bone
- 4
Chop the duck carcass and put it into a roasting pan with the onion and carrot
- 5
Roast for 45 minutes at 400 F or until the bones are brown
- 6
Put browned bones and vegetables in a pot and add the demi-glace
- 7
Bring to a boil and simmer gently for an hour or more
- 8
Put the reserved liver and gizzard into a food processor with the veal and pork