Duck filet with foie gras

Duck Aiguillette with Armagnac Recipe

A recipe during periods of foie gras… .. I keep my foie gras all the time when I fry a foie gras, it keeps for a very long time in the refrigerator, well I admit that at home it does not have time to get damaged. Aiguillette of duck with foie gras fat, I love the evening, alone with my daughter, this beautiful gourmet plate. I regularly store my fatty liver fat for cooking. I always have duck aiguillettes in my freezer, they thaw in a few minutes and can be ready at the last moment when a friend arrives, he will love your Duck Aiguillette with foie gras fat. With a good, sun-drenched red from the south of France, you’ll love this easy-to-make recipe.

Duck aiguillette recipe with foie gras fat for 3 people:


  • 40 g of duck foie gras
  • 300 g of duck aiguillette
  • 1 small shallot
  • 15 cl of Gewurztraminer
  • 2 cl liquid cream
  • 3 nice potatoes
  • 1 small onion
  • 10 sprigs of flat-leaf parsley
  • 4 cloves of garlic


  1. Peel the potatoes, dry them with food paper then cut them into small cubes.
  2. Peel 3 cloves of garlic, then finely chop them.
  3. Wash then finely chop the parsley.
  4. Add the fat to the cast iron casserole dish.
  5. Grill the potatoes under a fairly high heat, lower the heat as soon as they are nicely colored.
  6. Season generously with salt and pepper.
  7. Peel off the potatoes with a wooden spoon regularly and allow to grill well.
  8. Peel the small shallot and the last clove of garlic, then finely chop them.
  9. Sear them in a pan with a tablespoon of duck fat.
  10. Add the duck aiguillettes to the hot fat.
  11. Sear 2 to 3 minutes.
  12. Spread the aiguillettes around the edges of the pan.
  13. Deglaze with the white wine, let reduce to ¾, add the cream.
  14. Reduce by half over high heat.
  15. Sprinkle the parsley over the potatoes 1 minute before serving.

Preparation time: 30 minutes
Cooking time: 30 minutes
Number of people: 3
4 star rating: 1 review

Which wine to drink with: Aiguillette of duck with foie gras

My favorite wine for this recipe: Côte du Lubéron red Grape variety Syrah and Grenache
Temperature between 15 ° and 16 °

Prepare the vegetables Start with the potatoes Parry the duck Sear the duck Let reduce

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