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Duck with Peaches
Canard aux Pêches

Serves: 4 : 4

Directions
Preheat oven to 400º. Truss the duck. Work 2 Tbsp butter with the flour to a smooth paste. Season duck with salt and pepper and coat it with the butter/flour paste. Put the vegetables in a roasting pan with the bouquet garni and duck liver and place the metal rack for the duck on top. Set duck on the rack and roast for one hour. Remove duck from pan and keep warm. Strain liquid from rack into a frying pan. Skim fat from the surface of the liquid , add the peaches and 6 Tbsp of peach syrup. Cook for 5-6 mn, turning the peaches halfway through. Quarter the duck and arrange on warm platter. Reserve carving juices. Arrange drained peaches around the duck pieces. Keep hot. Pour carving juices into the frying pan. Mix the brandy with the potato starch and add to the pan. Bring to a boil, stirring, and adjust seasoning. Meanwhile, dissolve sugar in the vinegar in a small saucepan over moderate heat. As soon as you obtain a brown caramel, beat it into the sauce. Finally, whisk in the remaining butter. Serve sauce with duck.

Recipe Contributed By
JDV

Recipe Category: Duck


Ingredients
1 4 lb whole duck
2 Tbsp sugar
1 Tbsp potato starch or flour
2 Tbsp Brandy
1 can yellow peaches in syrup (28 oz)
1 bouquet garni
2 celery stalks, sliced
2 onions, sliced
2 carrots, peeled and sliced
Salt and pepper
2 Tbsp flour
1/2 cup butter
1 Tbsp vinegar Available Online




Items Available For This Recipe


Old red wine vinegar 16 floz

$8.95    ( Item: #1010)



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