Grilled duck aiguillettes with herb salad & thigh spring rolls with mint oil
INGREDIENTS for (4 people):
½ bunch mint
50 ml olive oïl
4 duck wings
4 duck thighs to confit
1 bouquet mint
20 g ginger
3 cloves garlic
1 star anise
1 dessertspoonful curry
1 large sprig thyme
4 rice spring roll wrappers
1 handful coriander leaves
1 handful chervil sprigs
A few trimmed chives
1 dessertspoonful garlic flakes
Strip the leaves from the mint bouquet
Blanch half the selected leaves in boiling water for 30 seconds. Cool and dry.
Mix them with the 50 ml olive oil. Set aside.
Peel and thinly slice the onion and ginger.
Peel the garlic cloves and remove any sprouts.
Sweat the onion in a drop of olive oil, add the garlic, ginger, Espelette pepper, star anise, curry, thyme, salt, pepper and a few mint leaves.
Mix and cool straight away.
Season the duck thighs, then arrange them in a sous vide bag with the garlic / onion / spice mix.
Cook for 12 hours at 90 °C.
At the end of cooking, turn out the meat and its cooking juices.
Discard the star anise.
Bone the thighs, chop the skin and shred the meat.
Reduce the stock. Crush the garlic cloves.
Mix all together with the cooking ingredients.
Check the seasoning. Set aside in a cool place.
Lay out the spring roll wrappers. Fill them with the mixture. Roll them up to make spring rolls (taking care to fold and close the ends).
Mix the coriander leaves, chervil, remaining mint leaves and chives.
Heat the deep fat fryer to 180 °C. Fry the garlic granules first until pale, then the spring rolls.
Season the duck strips with salt and Espelette pepper, then grill on a high heat.
Arrange them on the spring rolls with a small bouquet of seasoned herb salad on top. Sprinkle with the fried garlic flakes.
Drizzle with mint oil.