Breast of Duck with Peaches
Ingredients
4 small breasts of duck (maigret de canard)
1 thyme sprig
3 garlic cloves, lightly smashed
4 half peaches, ripe but still firm, peeled, halved and pitted
1 tsp honey
2 tbsp port wine
2 tbsp balsamic vinegar
2 tbsp white wine vinegar
1 tbsp cold butter, cut into pieces
Salt and pepper
Directions
1. Preheat oven to 200 degrees and prepare a sheet of aluminum foil on a small cookie tray to hold the duck breasts when they have been cooked.
2. Using a sharp knife, score the the skin of the ducks in a cross hatch pattern being careful not to cut into the duck meat itself. This makes a nice design on the breast but it is also assisting in releasing the beautiful duck fat into the pan. Salt and pepper each breast.
3. Heat a heavy pan to medium high heat. Quickly put the duck breasts in the pan, skin side down, and let them sear for 7 min. Try not to move them. The duck fat will release and they will simmer to make a nice crispy skin. Turn the breasts and cook for 2 min. more. Remove the duck from the pan and set it on the aluminum foil. Close up the foil and put the pan in the warm oven to rest.
4. Pour off some of the duck fat leaving about 2 tbsp in the pan. Add one thyme sprig and the garlic to the pan and stir briefly. Lower the heat slightly and put the peach halves in the pan, flat side down and let them simmer for 5 - 7 min. or until nicely golden. After they are brown, remove from the pan and set aside.
5. Pour out all the remaining fat from the pan. Add honey, vinegars, port and let come to a slight boil. Stir in butter and whisk until mixed and shiny.
6. Remove the duck from foil and add in any duck juices in the foil to sauce.
7. Plate the duck or slice it and fan out on the plate, spoon over the sauce as desired and set a peach beside it.
