Spiced Duck Aiguillettes with Cèpes

Prepare all ingredients:

Combine paprika, oil and vinegar.

Macerate the duck aiguillettes for one hour in the fridge.

In a sauté pan, heat 2 tablespoons of olive oil. Add the cleaned cèpes cut into pieces.

Drain the duck aiguillettes and add the marinade to the cèpes while cooking.

Cook the cèpes on very high heat so that they release their water and this evaporates.

Add the chopped garlic and finally the chopped parsley. Adjust seasoning.

Fry the duck aiguillettes in a pan.

Dress them with the fried cèpes. Serve.