Aiguillettes of Rouen Duckling with Truffles

Ingredients

• Rouen duckling
• Chambertin wine
• Truffles
• Sauce Rouennaise

Instructions

1. Pot-roast the duckling, keeping it underdone.
2. Add a décilitre of Chambertin to the pot-roasting fond and cook 5 medium peeled truffles in it.
3. Reduce the fond, remove the fat and strain it.
4. Add the strained fond to a sauce Rouennaise kept a little light.
5. Lift the aiguillettes from the duckling and cut the truffles into escalopes.
6. Arrange them on a warm dish, alternating aiguillettes and truffle slices.
7. Mask lightly with the sauce and serve the rest separately.