Aiguillettes of Rouen Duckling à la Bigarrade (with Bitter Orange)

Ingredients

• Rouen duckling
• Veal gravy
• The elements of the clear sauce Bigarrade

Instructions

1. Pot-roast the duckling, keeping it underdone; for a medium duckling reckon 20 minutes.
2. Detach the fillets lengthwise, cutting each into 10 aiguillettes, and arrange them on a warm dish.
3. Add a few spoonfuls of veal gravy to the pot-roasting fond and boil a moment.
4. Strain the fond, remove the fat and finish it as directed for the clear sauce Bigarrade.
5. Coat the aiguillettes with part of this fond and serve the rest separately.