I really like using duck fillets(aiguillettes). They are so versatile and can be used to make anything from an Asian stir fry to a savory chili http://cookinginsens.wordpress.com/2011/11/20/marcus-bawdon-does-chili/. I don’t know how available they are in the States but if we don’t have them, we should! I imagine you could substitute strips of chicken fillet.
This glaze of duck fillets is really quick and easy to make. I added some brussel sprouts because I saw Jade looking longingly at them in the market.
Balsamic Glazed Duck Fillets
1 lb of duck fillets
2 tbsp butter
6 cloves garlic, finely chopped
4 tbsp finely chopped parsley
1/2 cup balsamic vinegar
Quickly brown the fillets in the butter until almost done. Remove and set aside. Add the garlic and parsley to the pan and cook until the garlic is soft. Add the balsamic vinegar and reduce the liquid to about half to make the glaze. Season with salt and pepper. Add the reserved fillets to the pan cooking and turning for about 1 minute to coat with the glaze.
Wine suggestion: Brouilly Beaujolais