Poultry
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Chicken Recipes
Duck Recipes
1. Duck Breasts in Peach Sauce
Servings
4
Introduction
A very succulent dish, especially when the peaches are soaked in red wine
Ingredients
- 4 breasts of Duck
- 300ml (½ pint) Beef Stock
- 4 half Peaches poached in red wine
- 25g (1oz) Butter.
- 15ml (1 tbsp) flour
- 15ml (1 tbsp) Sunflower Oil
- Salt and Black Pepper
Method
- Season the duck breasts with salt and pepper and in a large pan, fry the breasts in the hot sunflower oil, turning occasionally until the meat starts browning. Turn down the heat and continue to fry for several minutes until the meat is cooked and tender .
- Remove from the heat and cover the breasts whilst making the sauce
- Add the flour to the pan and stir for one minute
- Add the stock and stir until the sauce starts to thicken.
- Strain the peaches and add the liquid to the pan. Stir for 1 minute and then remove from heat.
- Add the cold butter and whisk quickly. Leave to stand.
- Meanwhile slice the duck breasts thinly and decorate with the peach halves.
Footnote
Serve with fluffy mashed potato and green beans
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