Duck with peach sauce

Posted April 11th, 2016 by Sanora

Duck is a favorite dish for many, especially if you are a lover of Chinese cuisine. If you are looking for something a bit different than duck in orange, plum or Hoi Sin sauce, then duck In peach sauce is something you must try.

What You Will Need

1 2.25 – 2.7 kg duck, ready to be roasted
Salt and Pepper
5 ripe and firm peaches
240 ml orange juice
4 tablespoons of peach brandy or Southern Comfort or peach nectar
1 teaspoon of corn flour
2 teaspoons of water
2 teaspoons of Dijon mustard
Fresh watercress or parsley for garnishing

Directions

Preheat the oven to Gas Mark 6 or 200 degrees.

Take the duck and rub it all over with salt and pepper. Place it breast up on a rack in a roasting tin and place it in the oven for an hour and 15 minutes.

As the duck roasts, take the peaches and peel them – dip them in boiling water for about 30 seconds and then in ice water to remove the skin. Then cut them into halves and remove the stones. Take 2 peach halves and puree them with the orange juice in a blender or food processor.

Take the other peaches and place them into a saucepan. Take the alcohol or the peach nectar and sprinkle them and then place to one side.

Take the duck out of the oven and pour the duck fat from the roasting tin. Then place the duck in the tin without the rack and pour the orange and peach puree over it.

Continue to roast the duck and baste occasionally with the sauce in the tray until the duck is cooked.

Transfer the duck from the tray to a carving board. Remove all the fat from the sauce and then place the tin over a moderate heat and bring to boil.

Take the corn flour and water and stir into the sauce. Simmer until it is thickened, stirring constantly.

Take the duck and quarter it. Warm the peach halves and then remove them from the saucepan and then remove with a slotted spoon. Then add the mustard to the pan and mix very well. Take this mixture and stir it into the sauce.

Serve the duck and peaches together and garnish with fresh watercress or parsley. The sauce is served separately.

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