Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles

This is restaurant-level French duck cookery broken into manageable steps. Two whole ducks get fully broken down: the carcasses roasted for stock, the livers and gizzards puréed into a forcemeat with veal and pork, the thighs deboned and stuffed, and the breasts seared and sliced into aiguillettes (thin strips). Every part of the bird gets used.

The stuffing is a classic charcuterie-style forcemeat. Duck liver, gizzard, veal, and pork are processed smooth with egg, then enriched with cognac and port wine. Packed into the deboned thighs and wrapped in foil, it bakes until the internal temperature hits 165°F (74°C), producing a sliceable, pâté-like center wrapped in tender duck leg meat.

The blueberry gastrique ties everything together. Sugar and water are caramelized until amber, then shocked with red wine vinegar to stop the cooking and add sharp acidity. The duck-enriched demi-glace goes in next, followed by fresh blueberries. The result is a glossy, sweet-tart sauce with enough backbone to stand up to the rich duck.

Chef Tips

• Debone the thigh carefully. Work the knife close to the bone rather than cutting through the meat. You need a large enough pocket of intact flesh to hold the stuffing.
• Roast the carcass bones until deeply brown. Pale bones make weak stock. You want dark golden color and fond on the roasting pan.
• Sear the breasts skin-side first, then remove the skin and sear the flesh side. This renders the fat and crisps the exterior without overcooking the meat.
• Watch the caramel closely. It goes from amber to burnt in seconds. Have the vinegar measured and ready to add immediately.

Variations

• Cherry gastrique: Replace the blueberries with pitted dark cherries for a more classic French pairing with duck.
• Simplified version: Skip the stuffed legs and focus on just the seared breasts with the blueberry sauce for a weeknight-friendly take.