Difficulty:[usr 3]
Bone the ducks carefully. Chop carcasses and trimmings into pieces.
Clean the vegetables and using a round cookie cutter, cut out as many vegetable pearls as possible. Finely chop the rest of the vegetables.
Heat the butter and brown the carcasses brightly in it, add the vegetables and brown them.
Pour in the chicken stock. Coarsely crush the peppercorns in a mortar, then add them to the bottom along with the juniper berries and simmer over low heat for 20 minutes.
Briefly sear the duck aiguillettes skin side down in olive oil, then put them in a preheated oven at 180°C for 13 minutes.
Pass the stock through a sieve, pour it into a saucepan and heat it again.
Arrange the vegetables in deep plates. Whip the stock with a little butter, add the horseradish and the chopped herbs.
Pour the sauce on the plates, cut slices of aiguillettes and arrange them in a circle on the plates.
Source:La Nouvelle Cuisine for all seasons. Chanteclerc.
