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Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles

Make Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles at home with Pork Tenderloin Chopped, Sugar, Water, Vinegar Wine Red, and Oil Peanut. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4 oz
• 1/4 cup
• 1/4 cup
• 2 oz
• 2 tbsp

Method (preview)

1. 1

   Chop the duck carcass and put it into a roasting pan with the onion and carrot.

2. 2

   Roast for 45 minutes at 400 F or until the bones are brown.

3. 3

   Put browned bones and vegetables in a pot and add the demi-glace.

4. 4

   Bring to a boil and simmer gently for an hour or more.

5. 5

   Put the reserved liver and gizzard into a food processor with the veal and pork.

6. 6

   Puree a few seconds and add egg (2 eggs if they are medium sized or smaller).

7. 7

   Fill the pocket created with the stuffing and fold the skin around it.

8. 8

   Wrap the leg in buttered foil and bake in a 375 F oven for an hour or until the internal temperature is 165 F.

9. 9

   Caramelize the sugar and water carefully and add vinegar. Cook until syrupy and strain in the duck-enriched brown sauce.

10. 10

    Slice the browned breasts into strips and serve with the stuffed legs and sauce.