Duck ala Peche
A delicious twist on duck à l'orange — a combination of orange liquor and a classic sauce.
Main course
Ingredients
Duck ala Peche
Calculate the cost of this dish here:
Number of servings
−
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Price of the dish on the menu
Total cost of the ingredients
₱3.7
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Duck Preparation
Black Pepper, crushed
/g
3.0 g
0%
Duck Breast (2 pcs)
/g
600.0 g
0%
Rock Salt
/g
5.0 g
0%
Sauce Preparation
Shallots
/g
60.0 g
0%
Ginger
/g
20.0 g
0%
Garlic Cloves, crushed
/g
20.0 g
0%
Canned Peaches, diced
/g
150.0 g
0%
Madeira wine
/ml
125.0 ml
0%
Sage leaves (or fresh thyme)
/g
5.0 g
0%
Unsalted Butter
/g
45.0 g
0%
Knorr Demi Glace Sauce Mix 1kg
/g
15.0 g
0%
686
Knorr Chicken Broth Base 1.5kg
/g
3.0 g
0%
702
Peach Brulee Preparation
Fresh Peaches, cored, sliced into .5" wedges
/g
150.0 g
0%
White Sugar
/g
20.0 g
0%
Rock Salt (a pinch)
/g
2.0 g
0%
Ingredient name
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Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Duck Preparation
-
Black Pepper, crushed 3.0 g
-
Duck Breast (2 pcs) 600.0 g
-
Rock Salt 5.0 g
Sauce Preparation
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Shallots 60.0 g
-
Ginger 20.0 g
-
Garlic Cloves, crushed 20.0 g
-
Canned Peaches, diced 150.0 g
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Madeira wine 125.0 ml
-
Sage leaves (or fresh thyme) 5.0 g
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Unsalted Butter 45.0 g
Peach Brulee Preparation
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Fresh Peaches, cored, sliced into .5" wedges 150.0 g
-
White Sugar 20.0 g
-
Rock Salt (a pinch) 2.0 g
Preparation
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Duck Preparation
- Score the skin side of the duck breast lightly
- Season with salt and pepper
- Heat a non-stick saute pan
- Render the duck skin side down until the skin is crisp and golden brown
- Cook the other side of the duck for 1 minute
- Rest the cooked duck on a room-temperature sizzling plate
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Sauce Preparation
- Lessen the fat in the pan, leaving about 2 tablespoons
- Add the shallots, ginger, and garlic cloves
- Add the canned peaches and caramelize
- Deglaze the pan with Madeira wine
- Add the diluted Knorr Chicken Broth
- Add the Knorr Demi Glace Sauce and let the whole mixture simmer
- Add the sage leaves
- Taste and adjust seasoning
- Turn the heat off and strain the sauce onto another saute pan
- Mount with cold pats of unsalted butter
- Set aside
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Peach Brulee Preparation
- In a separate hot saute pan, melt the butter
- Add the fresh peaches
- Sprinkle with sugar and a pinch of salt
- Torch the sugar on top of the peaches
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Presentation
- Slice the duck breast
- Drizzle the sauce on the sliced duck
- Serve with the peach brulee on the side
