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- Duck Aiguillettes with Sauteed Vegetables
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PrintDUCK AIGUILLETTES WITH SAUTEED VEGETABLES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven.
- Wash and peel the vegetables and cook them separately in boiling water with a pinch of salt, no more than 4 minutes for the carrots and 10 minutes for the turnips and fennels.
- Transfer the vegetables to 6 mini round casseroles with the butter and season to taste. Add the chopped chervil and chives, them the duck slices.
- Cook for about 20 minutes.
- Cover and serve.
INGREDIENTS
- 500 grams duck aiguillettes
- 6 mini carrots
- 6 mini turnips
- 6 mini fennels
- 200 ml Cooking oil
- 30 grams butter
- Salt
- Pepper
- Fresh chervil
- Chives
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