About Pyrex

Duck aiguillettes with sautéed vegetables

Nb people : 4
Preparation time : 20 min
Heat : 140°C
The ingredients
  • - 400g (1lb) duck aiguillettes (thin breast slices)
  • - 4 mini-carrots
  • - 4 mini-turnips
  • - 4 mini-fennels
  • - 100ml (3,3 fl oz) olive oil
  • - 15g (1/2 oz) butter
  • - Salt
  • - Pepper
  • - Fresh chervil
  • - Chives
Preparation

1. Preheat the oven to 140 °C (5).

2. Wash and peel the vegetables and cook them separately in boiling water with a pinch of salt, no more than 2-3 minutes for the carrots and 5 minutes for the turnips and fennels.

3. Transfer the vegetables to 4 mini round casseroles with the butter and season to taste. Add the chopped chervil and chives, then the duck slices.

4. Cook for about 15 minutes. Cover and serve.