Aiguillettes de Rouennais aux Truffes
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Poële the duckling, and only just cook it.
- Add one-sixth pint of Chambertin wine to the poëling-liquor, and cook therein five medium-sized, peeled truffles.
- This done, reduce the liquor, clear of grease, strain it, and add it to a somewhat light Rouennaise sauce.
- Raise the duckling’s aiguillettes, slice the truffles, and set on a lukewarm dish, alternating the aiguillettes with the slices of truffle.
- Coat thinly with sauce, and send what remains of the latter separately.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve