I bought what I thought was a duck breast last week. It certainly looked like it from the outside. (And it was in the right fridge in the supermarket.)

But when I opened it, there was no skin. Not a hint. Equally unexpectedly, the meat was in strips. I looked at the label on the packet for the first time and discovered I had bought some aiguillettes.

Not having a clue what these were, I turned to our biggest French-English dictionary and found this definition: aiguillette (cul) aiguillette.

Being none the wiser, I turned to our biggest English dictionary and found: aiguillette [2] a variant of aglet.

Obviously I wasn’t letting it go there. And, beginning to feel like there was only one word in all our dictionaries, I found this on the previous page: aglet [2] a variant spelling of aiguillette.

I put the packet back in the fridge.

I mentioned my problem on Sunday at a friend’s house. She, her husband, a friend and her husband all said: “Aiguillettes! They’re delicious, they are.” I was even given this recipe:
Pan fry the aiguillettes for a couple of minutes on both sides, then remove to a plate.
De-glaze the (very hot) pan with brandy, set on fire and reduce.
Add crème fraîche and reduce again, before returning the aiguillettes to the pan.
Serve with rice.

I did this on Sunday evening for me and Her Outdoors. I still don’t have a clue what we ate, but it was bluddie delicious.

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