Recipe: Grilled Duck Aiguillettes Tortillons

1 On your cutting board, using a sharp knife, remove the small nerve running along each aiguillette, then twist them to give them the shape of a tortillon.

2 Using a small cylinder*, push it into the height of the cooked potatoes then remove this small roll by pushing at one end, then cut discs 1/2 cm thick.

3 Heat your plate, long pan or plancha by adding a little duck fat when it is very hot, place your potato discs on top then the duck tortillons and finally at the bottom the small chanterelle mushrooms, salt and pepper everything, quickly turn your tortillons (no more than 5 minutes) add a few pepper flakes then remove them onto a plate (rest) for 5 to 6 minutes.

4 Continue to brown the potatoes and mushrooms which will thus absorb the juice released by the aiguillettes (5 to 6 minutes)

5 Then put the aiguillettes back in, drizzling with the little juice released and serve quickly in the middle of the table.
*The mulard is the duck raised for its liver, it is the result of crossing the Muscovy Duck and the Peking or Rouen duck
As for the potato discs, of course you can simply peel your cooked potatoes and cut them into slices without giving them this shape.