– or possibly poultry liver
Cut away the fat from the duck breasts. From the side, score the breasts 3/4 of the way with a sharp kitchen knife. Put the liver in a suitable bowl, season and add Armagnac. Fill the cut breasts with it. Spread out 2 wine leaves each and wrap a duck breast exactly in them. Spread out the pork net, coat with egg white and cut into equal pieces. Wrap the breasts in it. Heat olive oil in a pan. Fry the breasts on all sides. Roast in a heated oven at 160 C for about ten minutes.
In the meantime, soak the currants in hot black tea.
Keep the breasts warm and pour the fat out of the dish. Pour the chicken stock into the Reindl form and bring to the boil. Add the aceto and stir the cold butter into the stock, flaking as you go. Place the currants in a sieve, drain well and add to the sauce. Season to taste.
Cut the duck breasts crosswise and arrange them on a little bit of sauce.
Gagnaux
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