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RECIPE: Breast Of Duck with Peach Sauce
CATEGORY:
Poultry
COUNTRY: France
SERVES: 4
INGREDIENT: 4 breast of duck ( maigret
de canard), 20gr sunflower oil, salt & pepper, 1 cup beef stock brown,
4 half peaches poached in red wine, 20gr butter.
DIRECTION: Fry breasts on high heat on
each side, season with salt & pepper and lower heat let
simmer until
golden brown, ( a point inside should stay rosé color) place breasts aside
keep warm, drain oil out of pan, add stock to pan and stir with remains,
heat up, add peach syrup (liquid only) stir in cold butter. Serve sauce
around breast, not on top.
NOTES: Cut breast in diagonal slices
for serving. Serve remaining sauce separately.
Garnish dish with peach
halves.
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