Duck with Peaches
Duck with Peaches
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  • 2 duck breasts (magrets)
  • 2 shallots, finely chopped
  • 3 peaches, blanched, peeled and cut into wedges
    • 1/3 cup (75 ml) ice cider or
    • 1/3 cup (75 ml) white wine
  • Preparation
  • Preheat the oven to 75 °C (150 °F).
  • With a sharp knife, score the skin of the duck breasts in a large crosshatch pattern, exposing the fat but not cutting into the meat. In a skillet, brown the breasts skin side down for about 10 minutes. Turn over the breasts and brown the other side. Season with salt and pepper.
  • Place the duck in a baking dish and keep warm.
  • Remove the fat from the pan. In the same pan, without cleaning it, soften the shallots while stirring.
  • Deglaze with the cider and reduce by half. Add the remaining ingredients and simmer gently for 5 minutes. Remove the rosemary sprig when the flavour is sufficient. Adjust the seasoning.
  • Cut each breast into thin strips again the grain of the meat, that is to say, into thin slices. Drizzle with the peach sauce.
  • Description
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