Barbary Duck With Glazed Peaches |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
A quick, simple meal using breasts of Barbary Duck. They are served with fresh caramelized peaches, cooked with a hint of five spice powder. Ingredients:
1 3/4 cups veal stock or 1 3/4 cups chicken stock or 1 3/4 cups vegetable stock |
3 ounces butter (3/4 stick) |
6 shallots, sliced |
1 teaspoon honey |
1 teaspoon five-spice powder |
1 teaspoon sherry wine vinegar |
7/8 cup ruby port |
1/2 cup madeira wine |
2 large yellow peaches, unskinned and halved with the stones removed |
1 teaspoon icing sugar |
5 ounces barbary duck breasts |
5 ounces baby spinach leaves |
sea salt |
fresh ground black pepper |
candied orange peel, if desired (to garnish) |
Directions:
1. Heat one third of the butter in a saucepan and saute the shallots with the honey and about half the five spice powder until softened and caramelized, about 7 minutes.
2. Add the vinegar and cook until evaporated.
3. Pour in the port and Madeira and boil until the liquid is syrupy and has reduced by 2/3.
4. Add the stock and boil for about 15 minutes or until reduced by half, then strain through a fine sieve, rubbing gently with the back of a ladle.
5. Season this sauce and set aside.
6. To glaze the peaches, sprinkle with the remainder of the five spice powder and the icing sugar.
7. Heat another third of the butter in a non stick frying pan and gently saute the peaches, colouring them all over.
8. Take care not to overcook them.
9. Set aside and reserve the pan juices in a warm place.
10. Preheat oven to 425*F.
11. Score the fatty skin of the duck breasts; this ensures that the skin will become crispy when cooked.
12. Without using any oil, heat a non stick frying pan until quite hot.
13. Add the duck breasts, skin side down and cook for about 3 minutes, colouring all over.
14. Cover the breasts with butter paper or buttered greaseproof paper and cook in the oven for about 7 to 8 minutes, turning once or twice.
15. REmove and allow to rest for 3 minutes before slicing each breast into 8 slices.
16. While the duck is resting, cook the spinach in a little water and the remaining butter for about 1 minute, or until wilted.
17. Drain well and swquuese outlightly in a clean tea towel or kitchen paper towels.
18. Place spinache mound in the centre of each warmed plate and arrange the sliced duck over and around each to make a pyramid shape.
19. Cut eat peach half in four and arrange on and around the duck.
20. Trickle over the reserved pan juices.
21. Return the sauce to the boil, check the seasoning and spoon it over and around the meat.
22. Garnish with Candied orange peel slivers if desired.
|
|