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Peachy Duck

Elitists.Kitchen's picture
Ingredients
  Duck breasts 4
  Canned peach halves in natural juice 14 Ounce (400 Gram)
  Red wine 1⁄4 Pint (150 Milliliter)
  Orange 2 , juiced
  Orange rind 2
  Worcestershire sauce 1 Tablespoon
  Garlic salt 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Sour cream 1⁄4 Pint (150 Milliliter)
Directions

GETTING READY
1) Pre-heat the oven to 400°F/200°C/Gas 6.

MAKING
2) Remove the peaches from can. Keep aside.
3) In a shallow dish, mix the juice with red wine, Worcestershire sauce, garlic salt, orange rind and juice.
4) Thread a skewer through the duck breasts.
5) Using a sharp knife, make a pocket in each breast, being careful not to cut right through.
6) Stuff half a peach into the pocket and secure the meat together with a cocktail stick.
7) Keep the duck breasts in the marinade and refrigerate for 2 hours. Turning the breasts once after 1 hour.
8) Take away from marinade and dry with a paper towel.
9) Add salt and pepper and keep them in a greased baking tin, skin side upwards.
10) Roast in oven for 35 minutes.
11) Using a knife, finely slice any remaining peaches and add to the marinade.
12) Using a spoon, skim fat from duck juices. Then pour it into the marinade.
13) Transfer all the liquid into a saucepan, bring to the boil, reduce by half.
14) Take away from the heat and stir in soured cream.
15) Gently heat, do not boil.

SERVING
16) Serve hot with sauce with the duck breasts.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Poultry
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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