Saturday, April 27, 2013

How to cook aiguillette de canard

the South of France is famous for its duck. i was not so much a duck person when i was living in Asia. especially since we never usually eat duck in the Philippines. but here, i have learned to appreciate it much, much more than before.

this week, since my husband was on a week-long business trip, i was left to my own devices in the kitchen. and so, having no choice, i decided to try my hand at cooking aiguillette de canard in the same way that my husband cooks them, but with a little bit of my own personal touch.

it's actually very simple, you just buy it as it is from the supermarket, like this:

aiguillette is the sides of the duck, cut into strips

before throwing it on a non-stick pan, i like to grease it a bit with vegetable oil (i use colza oil, btw). and then just cook it on medium heat until the sides start to brown. and then you can turn it over.


put the stove on medium heat so it doesn't burn, even with just a few amount of oil.

now my husband, being french, likes it really soft and a bit bloody when you cut it. as for me, i am not yet really used to the sight of blood in food. i only tolerate it when eating at fancy restaurants, but not at home, especially if i'm the one who's cooking. so i try to cut the thickest part of the meat to see if there is no more blood oozing out. that's when i know it's done.

now for the side dish, my husband likes to use fried potatoes. i like to vary it a bit by mixing it with some carrots. and he likes to fry them with the oil from duck confit (confit de canard). if you haven't tried confit de canard, you my friend, are missing a lot, lot, lot in your life.


frying the thin slices of carrots and potatoes with duck fat from a can of confit de canard

now you can buy this duck confit either in a can or in a glass jar. i personally don't really know how to cook a duck confit. but i do know confit means to cook for a long time over low fire until it's all tender and nice. anyway, we save the fat in the duck confit can for future potato-frying, because the potatoes really taste a lot, lot better when fried in duck fat. i know it's not very healthy. but you don't eat this food every day.


some garlic bits to add flavor

when they are starting to brown, i sprinkle a generous amount of these garlic bits (Ail semoule). or you can fry them together with minced garlic. i prefer this one because they seem to be tastier. i even use them to marinate my adobo for a more garlicky taste, which i really love.

when the garlic bits start to brown, it's all ready to serve on the plate. i put a generous amount on the plate of this peppered mayonnaise, which i'm addicted to:


i am addicted to this sauce that goes well with duck, beef and pork

and don't forget the wine pairing. this Bordeaux red wine from my friend's vineyard goes perfectly well with duck:

perfect red wine pairing for aiguillette de canard

and here you have everything on the plate, ready to eat:


et voila! ca y'est, c'est fait! :)

sorry, i'm not very good with the plating yet.

also, whenever i cook something, i do the steamed version for my baby, which all go into the blender:

steamed version of aiguillette de canard for my baby's lunch

my baby is one-year old by the way. although, i think you can start giving meat to babies starting at 8 months of age. although to be sure, consult your pediatrician first.

bon appetit! :)

1 comment:

  1. Thanks for that - actually though, 'confit' simply means 'preserved'.
    To do it yourself, take any fowl meat, boil it for ten minutes, pop it in a freezer beg with some duck fat, shake it about and leave in the freezer for a week.
    When you want to eat it, remove from freezer and cook in the oven AT MAX TEMPERATURE inspecting it every five minutes after the first 20. Voila - confit!

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