For 6 persons :



Ingredients : 

• 300 g of duck aglets
• 50 g of  sugar 
• 10 cl of wine vinegar
• 15 cl of white wine 
• 1 orange and lemon
• Some butter
• 1 shallot
• salt & pepper
• Thyme
• Bay-tree 
• Parsley

• Make cook a few seconds each duck aglet with a little bit of butter, withdraw them
• Make bleach small slices of shallots in this fat content, add sugar
• When it is caramelized, add thyme, the bay-tree and parsley, and put back the aglets to be cooked in this mixture
• Thaw with the wine vinegar
• Withdraw the aglets and add the white wine and the orange juice
• Make reduce sauce and bind with a little handled butter of flour
• Peel orange
• Slice very finely of the orange peels by removing the white skin. Make bleach them a few second with boiling water
• Fold the crepe so as to create cells into which you slip the duck aglets
• Draw up on plate, cover with orange sauce

Decorate with the bleached peels, mint sheets and peeled orange sections.



This recipe was realised with our batter mix by Crêpes de France