1 On your cutting board, using a sharp knife, remove the small sinew running along each aiguillette, then twist them into a spiral shape.
2 Push a small cylinder* down through the height of the cooked potatoes, then remove this small roll by pushing from one end. Cut into discs about 1/2 cm thick.
3 Heat your griddle, long skillet, or plancha. When it's really hot, add a little duck fat. On the high part, place your potato discs, then the duck spirals, and the small chanterelles lower down. Season everything with salt and pepper, quickly turn your spirals (no more than 5 minutes), add a few flecks of pepper, then transfer them to a plate to rest for 5 to 6 minutes.
4 Continue to sear the potatoes and chanterelles, which will soak up the juices released from the duck, for 5 to 6 minutes.
5 Return the aiguillettes, drizzling them with the small amount of juice released, and serve quickly in the center of the table.
*Mulard is a duck raised for its liver. It's the result of a cross between the Barbary duck and the Pekin or Rouen hen.
As for the potato discs, of course, you can simply peel your cooked potatoes and cut them into slices without giving them this special shape.
No more than 5 minutes on the griddle for the spirals: beyond that, the mulard flesh dries out and loses its tenderness. Heat must be strong from the start, duck fat very hot, no neutral oil that would break the flavor. The real trick here is resting for 5 to 6 minutes off the heat: the aiguillettes finish relaxing and stay tender and moist inside. During this time, potatoes and chanterelles absorb the released juices, that's where it all comes together. Seasonally, September through November, when forest chanterelles are still firm and fragrant, not the bland imported ones from January.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.