Pechuga De Pato Con Salsa De Pimiento Y Melocoton (Breast of Duc
"I haven't had this anywhere before, but I will probably try it when the farmer down the road from us has duck again, it sounds great! I found it here: http://euro.tienda.com/recipes/duckbreastwpeaches.html"
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 2 duck breasts
- salt
- pepper
- 2 lbs fresh peaches
- 14 piquillo peppers
- 1⁄2 cup dry white wine
- 1⁄2 cup condensed chicken broth
- 1 teaspoon butter
- 1 teaspoon cornstarch
directions
- Pre-heat oven to 375°F.
- Make diagonal cuts in the skin of the duck breasts and season with salt and pepper.
- Fry, skin side down, in a hot frying pan for 2 minutes until the fat begins to run.
- Roast in the oven for 4 minutes.
- Remove, baste with the pan juices then roast for 2 more minutes and remove.
- Drain on kitchen paper to remove any excess fat.
- Keep warm.
- Pour off all the fat from the pan, add the wine and deglaze, scraping the pan with a spatula.
- Cook until reduced by one quarter.
- Add the stock, after first setting aside a few spoonfuls, and the butter.
- Dissolve the cornstarch in the remaining stock, then slowly pour into the boiling mixture to bind the sauce, stirring all the time, the sauce should be slightly thick.
- Wash and pit 1 lb peaches. Cut the flesh into pieces and add.
- Also cut 6 peppers into pieces and add, then boil the mixture a little. Blend the sauce and strain well.
- Blanch the remaining peaches, peel, slice and bring to a boil in the sauce together with the Piquillo peppers.
- To serve, pour a little sauce onto each plate and top with the duck cut in thick slices. Garnish with the peach slices and peppers.
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RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
