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Le Chaudron recipe

Aiguillette de canard miel

Honey-balsamic duck tenders

⏱ 20 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 8duck tendersabout 800 g / 28 oz
  • 4 tbspacacia honey
  • 3 tbspbalsamic vinegar
  • 2 tbspsoy sauce
  • 3gray shallots
  • 200 ml (¾ cup)full-bodied red wine
  • 100 ml (½ cup)chicken stock
  • 60 g (2 oz)unsalted butter
  • 2 tbspolive oil
  • 2 sprigsfresh thyme
  • 1bunch of chives
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 8 duck tenders about 800 g / 28 oz
  • 4 tbsp acacia honey
  • 3 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 3 gray shallots
  • 200 ml (¾ cup) full-bodied red wine
  • 100 ml (½ cup) chicken stock
  • 60 g (2 oz) unsalted butter
  • 2 tbsp olive oil
  • 2 sprigs fresh thyme
  • 1 bunch of chives
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron skillet (28 cm / 11 in)1 medium saucepan1 spatula1 paring knife1 wooden spoonPlastic wrapAluminum foilBlack peppercorns

03 — Method

  1. Take the 8 duck tenders out 20 minutes ahead so they cook evenly.
  2. In a small bowl, mix the honey, balsamic, soy sauce and thyme leaves.
  3. Coat the duck in the marinade and leave for 15 minutes at room temperature.
  4. Finely chop the 3 shallots. Chop the chives, keeping a few whole for garnish.
  5. Heat 2 tbsp of olive oil in the large cast-iron skillet over high heat until just smoking. Season the duck just before cooking.
  6. Sear for just 2 minutes per side so they stay pink — any longer and they toughen. Keep warm under foil.
  7. In the same pan, soften the shallots for 3 minutes. Deglaze with the red wine, scraping up the browned bits, and reduce for 5 minutes until syrupy.
  8. Add the chicken stock and leftover marinade and cook 3 minutes. Off the heat, whisk in cold butter until glossy. Spoon over the duck and sprinkle with chives.

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CategoryMain dishes