Duck Aiguillettes with Blueberry Sauce | Gordon Food Service
Score the duck fat in a grid pattern, then sear on both sides over high heat. Finish cooking gently with the fat side down, about 12 minutes.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Oven
- Baking sheet
- Tongs
- Plate
Ingredients
- 120g Duck breast
- 60g Duck bacon
- 1cup Brussels sprouts leaves
- 150g Little Potato Oven Roasted Potatoes
- 1 Fresh Blueberry Gastrique
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