Aiguillettes of Duckling à l'Écarlate (with Scarlet Tongue)

Ingredients

• Rouen duckling
• Brown sauce Chaud-froid
• Truffles
• Jelly
• Scarlet tongue

Instructions

1. Pot-roast a Rouen duckling until just cooked and let it cool in its fond.
2. Lift the fillets, remove the skin and cut them into aiguillettes.
3. Chaud-froid the aiguillettes brown, decorate them with truffles and glaze them with jelly.
4. Cut the same number of slices of scarlet tongue, of the shape and dimensions of the aiguillettes, and glaze them with jelly.
5. Prepare a Mousse with the flesh of the legs and the trimmings, and mould it in a square deep dish.
6. When the Mousse is well set, dress the aiguillettes and the tongue slices on top, alternating them.
7. Cover the whole with a layer of limpid jelly.