Duck with Peach Sauce – A new recipe from my kitchen

  • 03.30.10

Duck with peach sauce.

My son and I wanted something different for dinner last night, so duck was the likely choice seeing that last time we had it was at under the holidays. Obviously I did not have time to make Duck a l’Orange, (I have a fantastic recipe that I will share soon), and so last night dinner was created as I was going along. The result was quite good, if I may say so myself, but the confirmation of it was when my 6 years old finished the half of the breast and his plate was squeaky clean.  French string beans were perfect with it.

Tonight’s Dinner March 27, 2010
Duck with Peach Sauce
French String Beans

1 whole duck breast, skin on and scored
1 teaspoon olive oil
1 tablespoon honey
½ cup of diced peaches in syrup
Salt and Pepper

Pre-heat oven at 400°.  In an ovenproof skillet heat the oil on high heat. Generously salt and pepper both sides of the duck breast.  When the skillet is hot, add the duck skin side down.  Cook until the skin is golden brown, about 5 minutes, turn to the other side and cook for 3 minutes. Turn again, skin side up, discard all of the fat from the pan but 1 tablespoon, and place in the hot oven.  Lower the oven temperature to 350° and cook for another 10 to 15 minutes.
Remove from the oven and place the duck breast on a plate covered with foil to keep warm.  Remove all the fat rendered but 2 teaspoons and place the skillet on the stove at high heat.  Add the honey and the diced peaches in syrup.  Mash the peaches with the back of a fork, and reduce the sauce until creamy like consistency, 3 minutes.  Add the duck breast for 2 minutes and turn to glaze the breast.
Cut the breast on thin slices, arrange them on a plate like a fan and serve with the sauce over it.

½ pound of string beans, ends removed
2 tablespoons unsalted butter
Salt and pepper

In a steamer cook the string beans.  When ready to desire consistency, drain, and place back in the pan.  Add the salt and pepper and the butter.  Cook at low heat until the butter is melted and the string beans are nicely coated.

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