29/06/2011
Honey and spices duck aiguillettes

I improvised this recipe the other day with duck aiguillettes, served simply with a salad and orange heirloom tomatoes. I was inspired by the way my Polish grand-mother prepares her meat, and precisely her filet mignon : she marinates it with lots of garlic and cinnamon, it’s divine (then cooks it with cream and caramelised apples, oh my god it rocks).
So you’ll need…
The Ingredients (for 2)
– 6 duck aiguillettes
– 1 ts (teaspoon) cinnamon powder
– 1 ts curcuma
– 1 ts ginger in powder or fresh
– 1 garlic clove
– 1 ts cumin
– 1 ts honey
– 1 ts balsamic vinegar
– 1 ts of fig vinegar (optional)
– 1 ts of rasberry vinegar
The Recipe
  1. Place your meat into a bowl, pour the different spices on it.
  2. Add the honey mix with vinegars, and the crushed garlic.
  3. Let it marinate for at least an hour in the fridge.
  4. Remove the garlic and cook it in a pan, then cook the meat 1 minute per side.

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