Duck Aiguillettes with Peaches and Coffee
Ingredients: Yields 4 servings
From the fresh produce market:
A few sprigs of chervil
From the grocery store:
6 peach halves in syrup (and 50ml peach juice)
From the poultry market:
400g duck aiguillettes (thin strips of duck breast)
From your larder:
2 tsp. veal stock
2 tsp. instant coffee (e.g. Nescafe)
1 tbsp. honey
1 tsp. neutral oil
• Brown the shallot, then the aiguillettes in some hot oil in a skillet over a high heat for approx. 3 minutes. Add the honey, and stir. Add the peach slices.
• Dilute the coffee and the veal stock in the warm water and the peach juice and pour onto the aiguillettes.
• Let the sauce thicken for 2 to 3 minutes on low heat.
• Sprinkle with chopped chervil and serve immediately.