Difficulty: Medium (3/5)
With years of experience in nouvelle cuisine techniques, we've perfected this elegant dish. Carefully bone the ducks, reserving carcasses and trimmings. Chop them into pieces.
Clean the vegetables and use a round cookie cutter to form as many vegetable pearls as possible. Finely chop the remaining vegetables.
Heat the butter in a pan and brown the duck carcasses until golden. Add the chopped vegetables and brown them as well.
Pour in the poultry stock. Coarsely crush the peppercorns in a mortar and add them to the pan with the juniper berries. Simmer over low heat for 20 minutes.
Meanwhile, sear the duck aiguillettes skin-side down briefly in olive oil, then transfer to a preheated oven at 180°C for 13 minutes.
Strain the stock through a fine sieve into a saucepan and reheat gently.
Arrange the vegetable pearls in deep plates. Whisk the hot stock with a little butter, then stir in the grated horseradish and finely chopped herbs.
Pour the sauce over the vegetables. Slice the aiguillettes and fan them artfully around the plates.
Source: La Nouvelle Cuisine for All Seasons, Chanteclerc.
