Barbary Duck With Glazed Peaches Recipes

BARBARY DUCK WITH GLAZED PEACHES

Steps:

• Heat one third of the butter in a saucepan and saute the shallots with the honey and about half the five spice powder until softened and caramelized, about 7 minutes.
• Add the vinegar and cook until evaporated.
• Pour in the port and Madeira and boil until the liquid is syrupy and has reduced by 2/3.
• Add the stock and boil for about 15 minutes or until reduced by half, then strain through a fine sieve, rubbing gently with the back of a ladle.
• Season this sauce and set aside.
• To glaze the peaches, sprinkle with the remainder of the five spice powder and the icing sugar.
• Heat another third of the butter in a non stick frying pan and gently saute the peaches, colouring them all over.
• Take care not to overcook them.
• Set aside and reserve the pan juices in a warm place.
• Preheat oven to 425*F.
• Score the fatty skin of the duck breasts; this ensures that the skin will become crispy when cooked.
• Without using any oil, heat a non stick frying pan until quite hot.
• Add the duck breasts, skin side down and cook for about 3 minutes, colouring all over.
• Cover the breasts with butter paper or buttered greaseproof paper and cook in the oven for about 7 to 8 minutes, turning once or twice.
• REmove and allow to rest for 3 minutes before slicing each breast into 8 slices.
• While the duck is resting, cook the spinach in a little water and the remaining butter for about 1 minute, or until wilted.
• Drain well and swquuese outlightly in a clean tea towel or kitchen paper towels.
• Place spinache mound in the centre of each warmed plate and arrange the sliced duck over and around each to make a pyramid shape.
• Cut eat peach half in four and arrange on and around the duck.
• Trickle over the reserved pan juices.
• Return the sauce to the boil, check the seasoning and spoon it over and around the meat.
• Garnish with Candied orange peel slivers if desired.