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Recipe : *** Roasted Brest Ducks With Candied Peaches

Roasted Brest Ducks With Candied Peaches
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    1 h 30
  • Difficulty
    Very easy
  • Pause
    15 min
  • Ready in
    2 h
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Meat recipes

Recipe's Ingredients

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  • 2 tablespoons sherry vinegar
  • salt and freshly ground pepper
  • 2 tablespoons sugar
  • 1 tablespoon butter
  • 2 tablespoons port wine
  • 2 small peaches, peeled
  • ¼ cup butter
  • ¼ cup sugar
  • 450 g large duck breast half
  • 100 ml beef stock

  • Recipe preparation steps

  • 1
    Preheat oven to 250°C.
  • 2
    Place the duck breast on a baking sheet skin side up. Prick the skin with a fork. Season with salt and pepper both sides. Bake for 12 minutes. Remove breast, tent with foil, and set aside to rest for 5 minutes.
  • 3
    In the meantime, place sugar, vinegar, and butter in a sauce pan. Reduce to a syrup over medium to medium low heat. Add beef stock and reduce substantially. Add port and reduce further.
  • 4
    Slice breast into thin slices, fan on plates, and nappe with sauce.
  • 5
    For candied peaches : 1. Preheat oven to 220°C.
  • 6
    Place butter and sugar in a small ovenproof sauce pan over medium heat. When butter and sugar are melted, add peaches, and place in oven.
  • 7
    Bake for about an hour until caramelized and soft. Stir every 10 minutes.
  • 8
    Let sit for 10 minutes or so before serving to cool slightly.
  • Ready !