Duck ala Peche
A delicious twist on duck à l'orange — a combination of orange liquor and a classic sauce.
Ingredients
Duck Preparation
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Black Pepper, crushed 3 g
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Duck Breast (2 pcs) 600 g
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Rock Salt 5 g
Sauce Preparation
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Shallots 60 g
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Ginger 20 g
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Garlic Cloves, crushed 20 g
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Canned Peaches, diced 150 g
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Madeira wine 125 ml
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Sage leaves (or fresh thyme) 5 g
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Unsalted Butter 45 g
Peach Brulee Preparation
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Unsalted Butter 45 g
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Fresh Peaches, cored, sliced into .5" wedges 150 g
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White Sugar 20 g
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Rock Salt (a pinch) 2 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
