Name: Duck with Peaches
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 duck breasts (magrets); 2 shallots, finely chopped; 3 peaches, blanched, peeled and cut into wedges; 1/3 cup (75 ml) ice cider; 1 cup (250 ml) store-bought demi-glace; 2 tablespoons (30 ml) 35% cream; 1 sprig fresh rosemary; Salt and pepper

Ingredients

- 2 duck breasts (magrets)
- 2 shallots, finely chopped
- 3 peaches, blanched, peeled and cut into wedges
- 1/3 cup (75 ml) ice cider
- 1 cup (250 ml) store-bought demi-glace
- 2 tablespoons (30 ml) 35% cream
- 1 sprig fresh rosemary
- Salt and pepper

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.

Duck with Peaches

Categories

Ingredients

Preparation

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