Duck ala Peche

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
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
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
Presentation
- Slice the duck breast
- Drizzle the sauce on the sliced duck
- Serve with the peach brulee on the side

A delicious twist on duck à l'orange — a combination of orange liquor and a classic sauce.