Pechuga De Pato Con Salsa De Pimiento Y Melocoton (Breast of Duc
Ready In: 45 mins
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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