Gratin of duck aiguillettes with piperade

Gratin of duck aiguillettes with piperade

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Like other poultry, duck is a lean meat (it is the skin that concentrates fat). It is also rich in vitamins B1 and B2. Combine it with vitamins from tomatoes with this express recipe.


For 4 people

  • 500 g duck aiguillettes
  • 3 onions
  • 4 cloves of garlic
  • 2 tablespoons olive oil
  • 1 can of tomato coulis
  • 25 g of butter
  • salt
  • pepper


Peel and wash the onion and garlic. finely chop the onion. Heat the oil in a frying pan and sweat the garlic and chopped onions. Add the tomato coulis and simmer for about 20 minutes. Remove the garlic. Light the oven on grill. Pour this piperade into a baking dish and place the aiguillettes on top. Season and sprinkle with small pieces of butter. Grill for about 10 minutes (make sure the meat is cooked to avoid any risk of salmonellosis) and serve. It is necessary that your aiguillettes are well cooked.